SERVES: 4

View Recipe

SERVES: 4

A true island ritual. Not just a dessert, but a moment. In fact, Sicilians have this for breakfast! This is the home version. Sicilian purists, look away! Or go with the flow and take this as a loving homage to your rich culture!
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Ingredients

  • 500 ml strong espresso or moka coffee, cooled
  • 300 ml water
  • 80 g caster sugar, or to taste
  • 200 ml thickened cream
  • 1 tbsp icing sugar
  • 1 tsp vanilla extract, optional plus 1 vanilla bean, scraped (optional)

Preparation

  1. Make the coffee and, while it is still hot, stir in the sugar until completely dissolved.
  2. Stir in the 300 ml water and allow to cool to room temperature.
  3. Pour the sweetened coffee into a shallow freezer-safe tray (about 20 x 30 cm and 3 cm deep) in a thin, even layer so it freezes quickly and evenly. Freeze until completely solid, preferably overnight.
  4. When ready to serve, remove the dish from the freezer and leave it to stand for a few minutes, just until the edges begin to soften slightly.
  5. Using a fork, scrape the surface of the frozen coffee to create fine, fluffy ice crystals. Continue scraping and breaking up the ice until you have a light, granular texture. If the granita begins to melt too much, return it to the freezer for a few minutes before scraping again.
  6. Meanwhile, whip the cream with the icing sugar and vanilla until softly whipped.
  7. Spoon the coffee granita into chilled glasses or small bowls and top generously with freshly whipped cream. Serve immediately.