Espresso Granita Recipe at Home
Imagine a warm summer day, and you’re craving a refreshing coffee treat that cools you down. An Espresso Granita is the perfect blend of rich coffee flavor and icy texture, making it an ideal pick-me-up!
Quick Facts
- Time: 4 hours (including freezing)
- Yield: 4 servings
- Brew method: Espresso
Ingredients
- 2 cups brewed espresso (about 4 shots)
- 1/2 cup granulated sugar
- 1 cup water
- 1 teaspoon vanilla extract (optional)
- Pinch of sea salt
Equipment
- Large mixing bowl
- Whisk or spoon
- Shallow baking dish
- Fork for fluffing
Method
- In a saucepan over medium heat, combine the sugar and water. Stir until the sugar completely dissolves, about 3-5 minutes.
- Remove the syrup from heat and stir in the brewed espresso, vanilla extract, and sea salt. Allow to cool for a few minutes.
- Pour the espresso mixture into a shallow baking dish and place it in the freezer.
- After about 30 minutes, use a fork to scrape the mixture. Return to the freezer. Repeat this scraping every 30 minutes for about 3 hours, until fluffy and granular.
- Once fully frozen, let it sit for a few minutes before serving.
Variations
- Adjust sweetness by adding more or less sugar to your espresso mixture.
- For a creamier texture, mix in a splash of milk or a non-dairy alternative before freezing.
- Try adding flavored syrups like hazelnut or caramel for a unique twist.
Troubleshooting
- If your granita is too hard, let it sit at room temperature for a few minutes before scraping.
Serving
Scoop the granita into chilled glasses and enjoy it as a delightful dessert or a refreshing coffee break! Top with a dollop of whipped cream for an extra indulgence.
