Coffee Granita (Granita al Caffè con Panna)

Method8 steps · about 3 hr 20 min

1. 1

   Step 1: Prepare espresso (250 ml) or moka coffee using your machine’s directions, measure 250 ml of the prepared coffee and hold it ready for the syrup.

   Uses 250 ml freshly prepared espresso or strong moka coffee

   
2. 2

   Step 2: Put all 250 ml measured water and 80 g granulated sugar in a saucepan and place over heat.

   Uses 250 ml water (1 cup) · 80 g granulated sugar (~4 tablespoons)

3. 3

   Step 3: Heat for a few minutes, stirring occasionally, until every sugar crystal dissolves and the syrup is clear.

   Uses All sugar-water mixture

   
4. 4

   Step 4: Pour all the prepared coffee into the clear syrup and mix thoroughly. Let the combined coffee syrup cool to room temperature before freezing.

   Uses All dissolved sugar syrup · All 250 ml prepared espresso or moka coffee

   
5. 5

   Step 5: Pour the cooled coffee syrup into a shallow wide freezer-safe glass container and place in the freezer.

   Uses All cooled coffee syrup

6. 6

   Step 6: Freeze for about three hours. Every thirty minutes, scrape and break up the forming ice with a fork, including the edges, then return the container to the freezer. Repeat until the entire mixture has a loose crushed-ice texture rather than one solid block.

   Scrape granita after each 30-minute freezing interval · 30 minUses The entire coffee mixture

   
7. 7

   Step 7: While the granita freezes, whip the cold plain cream until fluffy. Put it in a pastry bag or a bowl and keep refrigerated until serving.

   Uses Plain whipping cream for a generous topping, as desired

8. 8

   Step 8: When the granita reaches its crushed-ice consistency, spoon it into four glasses or cups. Top each with some of the chilled whipped cream and serve immediately.

   Uses All icy granita · The prepared cream topping, as desired