Espresso Granita

Espresso Granita
Photo by Romulo Yanes


  • 9 tablespoons sugar
  • 2 cups hot espresso or coffee
  • ½ cup heavy whipping cream
  • Bittersweet chocolate shavings
  • 1 teaspoon vanilla extract

Stir espresso, 1/2 cup sugar, and vanilla in a medium bowl until sugar dissolves. Pour into a 9 x 9 x 2" metal baking pan. Freeze for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover; freeze until firm, about 2 hours. Using a fork, scrape granita vigorously to form icy flakes...

View full recipe at Epicurious


Variations on Espresso Granita

  • Espresso Granita
    • 1/4 cup sugar
    • 3 3- by 3/4-inch strips of lemon zest
    • whipped cream
    • 3 tablespoons instant espresso powder

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