Coffee granita (granita di caffe)

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

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.


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.


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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