Granita di Caffè con Panna

Coffee granita with whipped cream

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Preparation info

  • Serves

    6–8

    • Difficulty

      Easy

Appears in

The Cooking of the Mediterranean

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

  • About

On the hot summer coasts of the Mediterranean people can, in some places, look up to snow-covered mountains. Even in Roman times enterprising traders were bringing coolness down to the sweltering cities to make refreshing drinks. By the sixteenth century Turkey had the ice trade well organised and water ices were to be bought on the streets of Tripoli in Syria as well as in Istanbul. Today’s Italian granita ices, with their slushy, grainy texture are in this early style. Most refreshing on

Method