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Coffee granita (granita di caffe)

Time 20 minutes
Yields Serves 6 to 8
Coffee granita (granita di caffe)
(Calvin B. Alagot / Los Angeles Times)
1

In a large Mason jar or sealable container, combine the coffee and water, giving it a good stir. Cover and set aside for 12 hours to give the coffee time to infuse. Strain the coffee using a coffee filter, double layer of cheesecloth or tea towel. Taste and sweeten the granita base as desired with simple syrup.

2

Pour the granita base into a large, sealable plastic bag or cake pan and freeze. When the liquid begins to freeze, after about an hour, give the bag a good squeeze or scrape a fork repeatedly across the freezing brew in the pan. Repeat every hour until you have icy granules.

3

Serve the granita with the heavy cream.

To make simple syrup, combine equal parts water and sugar in a saucepan, warming and stirring until the sugar is dissolved; the syrup will keep, covered and refrigerated, up to 2 weeks.

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