Skip to main content
Epicurious
Cookbooks

Espresso Granita

This granita is a favorite in Italy, where they top it with what seems like an unspeakable amount of whipped cream, which I see many Americans scraping off just after they walk out the door—to the shock of passing Italians. You don’t need to heap it on quite as high, but a dollop of Whipped Cream (page 170) is always a welcome, and sometimes necessary, counterpoint to the strong coffee.

Recipe information

  • Yield

    makes about 1 quart (1 liter)

Ingredients

4 cups (1 liter) warm espresso or very strongly brewed, top-quality coffee
1 1/2 cups (300 g) sugar

Preparation

  1. Mix the warm espresso with the sugar until the sugar is dissolved. Freeze according to the instructions for freezing granita on page 145.

The Perfect Scoop
TagsGranitaFrozen DessertDessertEspressoCoffeeBeveragesItalianEuropeanSnackDairy FreeGluten FreeNut FreeVegetarianVeganEasy5 Ingredients or FewerCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
Upside-Down Martinis for a Crowd
Invert the ratio of gin to vermouth for a party-friendly and slightly lighter drinking experience.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.