Granita di Caffe con Panna (talian Coffee Granita)

Granita di Caffe con Panna (talian Coffee Granita)
  • 1 cup water
  • 1/3 cup white sugar
  • 1 cup strong espresso coffee
  • 1 teaspoon vanilla extract (optional)
  • 1 cup whipped cream, or to taste


  1. Bring water and sugar to a boil in a small saucepan; simmer until a candy thermometer reads 250 degrees F (120 degrees C), about 5 minutes.
  2. Remove saucepan from heat; add coffee and vanilla extract. Pour into a metal bowl and mix well. Cool granita mixture to room temperature, about 10 minutes. Freeze for 1 hour.
  3. Stir the granita vigorously to break up ice crystals. Repeat freezing and breaking up process 4 to 5 more times, 2 to 2 1/2 hours total.
  4. Drop spoonfuls of whipped cream into 4 short glasses. Divide granita mixture evenly among the glasses. Top with remaining whipped cream.

03/28/2018
Granita di Caffe con Panna (talian Coffee Granita), recipe PT15M PT1H 5 455 calories

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