When the temperatures soar and ice cream just won’t cut it, the cool and refreshing granita takes center stage. Marcella Hazan, a connoisseur of all things delightful, describes coffee granita as the perfect way to spend a sunny afternoon, allowing the icy crystals to slowly melt on your tongue while life goes by. More invigorating than a simple espresso, this summer pick-me-up is guaranteed to give you that much-needed boost.
Coffee granita is a simple yet satisfying treat that can be prepared in a flash. With just a few ingredients and minimal effort, you can create a delightful dessert to beat the summer heat. Here’s the recipe:
Coffee Granita:
Prep time: 15 minutes
Cook time: 5 minutes
Freeze time: Approximately 2 hours
Serves: 4
Ingredients:
– 40g ground espresso coffee (see step 1)
– 40g caster sugar
– ½ tbsp lemon juice
– 200ml whipping cream (optional)
– 2 tbsp icing sugar (optional)
– A square of dark chocolate (optional)
Now, let’s dive into the details:
1. A word on the coffee:
You have the freedom to choose any type of coffee you prefer, even decaf will work. However, make sure to brew a strong coffee that will retain its flavor when diluted and frozen. The method I suggest is the easiest, inspired by the renowned Gran Caffé Tirreno in Formia, Lazio. However, feel free to use 500ml of freshly brewed espresso or 500ml of strong instant coffee if you prefer, and start from step 3.
2. Make the coffee:
If you’re using ground espresso, place it in a medium-sized pan with 500ml of cold water. Bring it to a boil while stirring occasionally. Once boiled, remove it from the heat and let it sit for approximately five minutes. Strain the coffee by using coffee filters, a fine sieve, or a sheet of muslin.
3. Add sugar, cool, then add lemon:
While the coffee is still hot, stir in the sugar until it dissolves completely. Allow it to cool, then add the lemon juice. Keep in mind that freezing tends to mute flavors, so the mixture might seem excessively sweet at this stage. Adjust the sweetness according to your preference by adding more or less sugar in subsequent batches.
4. Leave to cool, then chill:
Pour the cooled coffee mixture into a wide, freezer-proof dish. Make sure the depth of the mixture is no more than a couple of centimeters to facilitate quick freezing. Place the dish in the refrigerator to chill. Meanwhile, clear enough space in your freezer for the dish to sit completely flat.
5. Freeze, stir, repeat:
Transfer the dish to the freezer and leave it for 45 minutes. Check on it regularly and as soon as the edges start to freeze, stir the mixture with a fork, blending the solid ice into the liquid center. Return the dish to the freezer and repeat this process every half-hour. Keep raking the mixture until it reaches the perfect consistency of coffee snow. This entire process should take approximately two hours.
6. It’s now ready to serve:
Once the granita resembles a fluffy cloud of ice crystals, it is ready to be enjoyed. Serve it immediately or keep it in the freezer, occasionally raking it with a fork (or pulsing it briefly in a food processor) to break up any large ice chunks. Remember that granita is best consumed within a couple of days for optimal flavor.
7. … or add cream and chocolate:
For an extra indulgent touch, whip the whipping cream and icing sugar together until soft peaks form. Transfer the granita into separate glasses and top each serving with a dollop of the whipped cream mixture. Grate some dark chocolate over the top for added decadence. In Sicily, granita is commonly accompanied by a sweet brioche bun, which makes for a delightful breakfast on a hot day.
8. … or alcohol:
To transform your granita into a boozy treat for after-dinner enjoyment (or any time you desire), stir in up to 100ml of coffee liqueur or your preferred alcohol when adding the lemon juice to the coffee mixture. However, bear in mind that a higher alcohol content will result in a softer, slushier texture. Proceed with caution when using spirits and consider serving the granita with a shot on the side if necessary.
9. … or spices:
For a mocha twist, add 50g of cocoa powder to the ground coffee at the beginning. To add some spice to your life, crush two cardamom pods and/or include a broken cinnamon stick, a grating of nutmeg, citrus zest, or a dash of vanilla extract. Brown sugar will enhance the richness with caramelized notes, while honey or maple syrup will impart their own unique flavors.
Enjoy the delightful experience of coffee granita and let its icy goodness transport you to a world of summer bliss.
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