Greek · Dessert
Greek Coffee Granita
A Greek-style coffee granita made from strong brewed espresso frozen into fine, dry ice crystals through repeated scraping, finished with a light trickle of unsweetened whipped cream. Sharp, bittersweet and intensely aromatic, it is the kind of dessert served in tiny glasses after a long taverna lunch when something cold and jolting is wanted rather than something heavy.
$0
10 minsPrep
0 minsCook
190 minsTotal
EasyLevel
Nutrition per serving
120Calories
0.2gProtein
4.3gFat
20.6gCarbs
20.3gSugar
0gFiber
6mgSodium
12mgChol
2.7gSat Fat
31mgPotassium
6mgCalcium
0mgIron
0mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Ouzo
local
Greek Coffee (Elliniko)
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Brew 40g strong espresso and pour into a heatproof jug.
2
Add the 180g hot water and 40g sugar to the espresso and stir until the sugar fully dissolves.
3
Let the mixture cool to room temperature, about 15 minutes.
4
Pour the cooled coffee syrup into a shallow metal tray (about 350ml capacity) so it forms a thin layer roughly 1.5cm deep.
5
Place the tray in the freezer. After 45 minutes, scrape the semi-frozen edges into the centre with a fork.
6
Continue scraping and breaking up the ice crystals every 30-40 minutes for about 2.5-3 hours, until the whole tray is a mass of light, fluffy ice flakes.
7
Spoon the granita into two chilled glasses, dividing it into 4 scoops total.
8
Lightly whip the 18g cream until just thickened and drizzle over each serving just before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 180g180g Water, hot
- 40g40g Espresso, freshly brewed, strong
- 40g40g Sugar White, dissolved in hot liquid
- 18g18g Heavy Cream, lightly whipped, drizzled, 1
