Granita Di Caffè

For Granita di Caffè, first prepare the espresso. The choice of coffee type has a high impact on the taste in this recipe. Empty the finished espresso into a suitable bowl to cool and stir in the sugar. The coffee should be quite heavily sweetened so that it tastes good even when frozen.

Once the espresso is cooled, place in the freezer to freeze.

Stir occasionally during freezing to prevent a solid block of ice from forming. Taste in between and sweeten if necessary.

After 3 to 4 hours, the espresso will get the right consistency (about like a coarse-grained sorbet).

Before serving, whip the whipped cream until stiff. Divide the Granita di Caffè among 4 shallow glasses and place a dollop of whipped cream on each glass.

Preparation Tip:

Granita di Caffè is a cold Italian dessert. It can also be wonderfully prepared the day before.

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