Espresso Granita


Preparation info

  • Difficulty


  • Yield about

    8 cups

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Granita is made without the use of an ice cream machine.

When served in tall stemmed glasses the icy crystals sparkle beautifully.

Biscotti make an excellent accompaniment.



Pour the espresso into a large bowl. Stir in the sugar.

Pour the sweetened espresso into a shallow pan approximately 9 by 13 inches and place it in the freezer. Every half hour, roughly stir up the freezing mixture with the tines of a fork. This will give the granita a feathery and light icy texture.

Freeze the espresso until it is completely frozen, 8 hours to overnight, depending on your freezer.

Serve in tall glasses with chantilly cream and biscotti.