Sunday, August 2, 2015

How to Make Coffee Granita

Posted By on Sun, Aug 2, 2015 at 7:34 AM

click to enlarge Coffee Granita - ANGELA GREENBERG
  • Angela Greenberg
  • Coffee Granita


With the summertime heat in mind, I want to show you how to make coffee granita. In Italy it is called granita di caffè and with whipped cream granita di caffè con panna.

Granita is a coarse, Italian-style flavored ice — frozen, crushed ice. It means “granulated” or “grainy” and also known as granita siciliana in Italy. In addition to coffee flavoring, it's also made with lemon, orange, almond, mint, or seasonal berry flavors. It's coarser in texture than sorbet and Italian ice and typically paired with Sicilian brioche — flatter and wider than French brioche — a common breakfast in the summertime, especially in Sicily. Granita is served as a slushy drink with straw or spoon straw. 



Coffee Granita Recipe (8 servings)


Granita:
• small sauce pan
• wide glass or ceramic baking dish
• large fork or heavy utensil
• optional: wooden or plastic spoon
• optional: saran wrap or baking dish cover

• 1 cup water
• 1/2 cup white granulated sugar
• 2 cups cold brewed coffee concentrate

Whipped Cream (Optional, yields 1 ½ to 2 cups)
• bowl
• beaters or whisk

• 1 cup heavy whipping cream
• 2 tbsp. sugar

To serve:
• small glass (place and chill in the freezer before use)
• spoon

Preparation:

1. In a small sauce pan, dissolve the sugar in water over medium-low heat for a few minutes until the mixture is completely liquid. May stir gently with plastic or wooden spoon, but that's not required.
2. Remove from heat and place into a wide glass or ceramic baking dish.
3. Allow to cool in the fridge for 10-15 minutes.
4. Add the cold brewed coffee concentrate.
5. Cover the baking dish with saran wrap or fitted cover first, then place in the freezer for about forty minutes to an hour.
6. Remove from the freezer to thoroughly mix the granita with a large fork or other heavy utensil.
7. Place it back in the freezer.
8. Continue to remove it to quickly mix it and replace it in the freezer for further freezing every 40 minutes to 1 hour for about 5 hours.  (In lieu of this step, you can use an ice cream maker to reach desired consistency instead.)

The dessert should be “granular” in texture with fluffy brown flakes of ice crystals. This is the most important phase of preparation: achieving the desired consistency.

To make the whipped cream:
• Place a bowl and beaters (or a whisk) in the freezer for at least 15 minutes.
• Put the whipping cream and sugar in the bowl.
• Beat or whisk until the whipping cream forms stiff peaks, about 3-5 minutes.

To serve with whipped cream:
• Place one tablespoon of whipped cream in the bottom of a small chilled glass.
• Scoop the granita on top.
• Top with about two tablespoons of whipped cream.

Eat with a spoon and enjoy!

Angela Greenberg is a Christian, a homeschooling mom of four, and a coffee lover. She roasts coffee as a hobby and loves learning about coffee. You can follow her on Twitter @tazzadiluna.

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