Anya von Bremzen

Espresso Granita

Granizado de Cafe Espresso

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in
top 1000The New Spanish Table
The New Spanish Table

By Anya von Bremzen

Published 2005

  • About

A dark coffee granita is the perfect bitter counterpoint to many sweets, especially the Hazelnut Mousse. It’s also great on its own, served in a glass with a dollop of unsweetened whipped cream and a grating of chocolate (try it for brunch with toasted brioche).

Ingredients

  • 1¾ cups espresso
  • ½ cup sugar, or more to taste

Method

Place the espresso and sugar in a small saucepan and heat over medium-high heat, stirring until the sugar dissolves. Taste, and if it seems too bitter, add a little more sugar (keep in mind that if you are serving it with the Hazelnut Mousse, the bitterness of the granita should contrast with the caramel sweetness of the mousse). Let cool to room temperature, then chill completely in the refrig