Nick Malgieri

Granita al Caffé

Coffee Granita

Preparation info
  • Makes

    6 to 8

    servings
    Appears in
    top 1000Great Italian Desserts
    Great Italian Desserts

    By Nick Malgieri

    Published 1990

    • About

    Only a good, strong, dark-roasted espresso will make a flavorful granita. I have frequently used the Medaglia d’Oro brand with good results.

    Ingredients

    • 1 quart water
    • 1 cup ground espresso
    • 1 cup

    Method

    Bring the water to a boil in a nonreactive saucepan with a tight-fitting lid. Remove from the heat, whisk in the espresso, cover and allow to steep for 10 minutes. Strain once to eliminate most of the grounds, then strain through a coffee filter or dampened napkin or paper towel to eliminate all the remaining grounds. Measure the coffee: there should be 3 cups. If not, add water to make 3 cups.