Cesare Casella, Stephanie Lyness

Granita al Caffe

Espresso Granita

Preparation info
  • Makes about

    1 liter

    • Difficulty

      Easy

Appears in
The Fundamental Techniques of Classic Italian Cuisine
The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness

Published 2021

  • About

Ingredients

  • ½ teaspoon cocoa powder
  • 100 grams (½ cup) coarsely ground espresso beans<

Method

In a saucepan (casseruola), mix 1 liter (4¼ cups) water with the cocoa powder, and bring to a boil. Whisk in the espresso beans, remove from the heat, and let steep at least 15 minutes.

Stra