Cappuccino Granita Recipes

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CAPPUCCINO GRANITA



Cappuccino Granita image

Italy is famous for its cappuccino and its frozen desserts, like this icy granita. Try this four-ingredient version made with soymilk.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 7

Number Of Ingredients 4

1/2 cup sugar
2 tablespoons unsweetened baking cocoa
3 cups cold strong coffee
1 cup vanilla or light chocolate soymilk

Steps:

  • Place 13x9-inch pan in freezer to chill. Meanwhile, in medium bowl, stir together all ingredients.
  • Pour mixture into chilled pan; freeze 30 minutes. When ice crystals begin to form at edges of pan, stir mixture with fork. Freeze about 2 hours longer, stirring every 30 minutes, until completely frozen.
  • To serve, scoop into individual dessert bowls. Garnish as desired.

Nutrition Facts : Calories 80, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 16 g, TransFat 0 g

CAPPUCCINO GRANITA



Cappuccino Granita image

"I served this easy frozen dessert when a friend came to lunch during a heat wave. With coffee as the starring ingredient, it was a cool treat on a scorcher of a day." -Sally Sibthorpe, Shelby Township, Michigan

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 6

1/4 cup sugar
1 envelope unflavored gelatin
2 cups hot strong brewed coffee or cappuccino
1/2 cup refrigerated hazelnut nondairy creamer
1/4 cup chopped hazelnuts or walnuts
6 Pirouette cookies or cookies of your choice

Steps:

  • In a small bowl, combine sugar and gelatin powder. Pour coffee over sugar mixture and stir to dissolve. Stir in creamer., Transfer to a 1-qt. dish; cool to room temperature. Freeze for 1 hour; stir with a fork. Freeze 4-5 hours longer or until completely frozen, stirring every 30 minutes. Stir granita with a fork just before serving; spoon into dessert dishes. Sprinkle with hazelnuts; serve with cookies.

Nutrition Facts : Calories 156 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 27mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.

CAPPUCCINO GRANITA



Cappuccino Granita image

Someone around here, (I'm not naming names) got me hooked on granitas. This serves a lot, so you can claim more converts. They are yummy!

Provided by little_wing

Categories     Dessert

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 5

4 cups freshly brewed extra strong coffee
1/2 cup sugar
2 teaspoons ground cinnamon
1 1/4 cups heavy cream
semi-sweet chocolate shavings (to garnish)

Steps:

  • In a large bowl, combine the coffee, sugar and cinnamon and stir until the sugar is dissolved.
  • Whisk in 1/4 cup of the cream and refrigerate for about 30 minutes.
  • Pour the mixture into a shallow dish and place in the freezer.
  • Using a fork, scrape around the sides of the dish every 30 minutes to break up the ice crystals until all the liquid is completely frozen, about 3 hours.
  • Cover tightly with plastic wrap and keep frozen until ready to serve.
  • (The granita can be prepared up to 2 days in advance and stored in the freezer.).
  • Just before serving, using a handheld mixer, whip the remaining 1 cup cream on medium-high speed until soft peaks form, about 3 minutes.
  • Divide the granita among 8 coffee cups with saucers.
  • Top each cup with a dollop of whipped cream and a sprinkle of chocolate shavings.

Nutrition Facts : Calories 179.3, Fat 13.8, SaturatedFat 8.6, Cholesterol 51, Sodium 16.6, Carbohydrate 14, Fiber 0.3, Sugar 12.5, Protein 0.9

SPIKED CAPPUCCINO GRANITA



Spiked Cappuccino Granita image

A spiked granita filled with coffee and sugar and booze sounds just about right when you need to cool down or chill out, right? My take is a cappuccino granita with brown sugar, cream and cinnamon-and a dab of coffee liqueur.

Provided by Jessica Merchant

Categories     dessert

Time 6h25m

Yield 4 servings

Number Of Ingredients 7

16 ounces strong brewed hot coffee
1/3 cup brown sugar
1/3 cup heavy cream
3 tablespoons coffee liqueur, such as Kahlua, plus extra for drizzling
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon, plus additional for garnish
Suggested garnishes: Fresh whipped cream or marshmallow frosting, dark cocoa powder

Steps:

  • Whisk the coffee and sugar together in a large bowl or measuring cup, stirring until the sugar dissolves. Whisk in the cream, liqueur, vanilla and cinnamon until combined. Pour the mixture into a freezer-safe baking dish. Freeze for 2 hours, then bring it out and scrape the mixture with a fork. Continue to scrape the dessert every hour for 4 to 6 hours before serving.
  • Spoon the granitas into 4 glasses. You can add a few drizzles of liqueur to make it less icy and more boozy. Top with fresh whipped cream or marshmallow frosting and a sprinkle of dark cocoa powder and cinnamon.

COFFEE GRANITA



Coffee Granita image

Coffee with lemon is a traditional Italian pairing. Limoncello adds extra zing!

Provided by Giada De Laurentiis

Categories     dessert

Time 4h15m

Yield 6 to 8 servings

Number Of Ingredients 6

3 cups warm coffee
1/2 cup sugar
1 teaspoon pure vanilla extract
Pinch of salt
Lightly sweetened whipped cream, for serving
Limoncello, for topping (optional)

Steps:

  • In a bowl, stir together the coffee, sugar, vanilla and salt until the sugar dissolves. Pour into an 8-inch square baking dish and place in the freezer for 2 hours. Remove from the freezer and use a fork to scrape any of the ice that has formed.
  • Return to the freezer for another 2 hours, then repeat the scraping. If the granita is still not frozen, return to the freezer again and repeat the scraping. Serve with a dollop of whipped cream on top or drowned with 1/2 ounce of limoncello.

FOODCHANNEL EDITOR



FoodChannel Editor image

Simple and elegant, this refreshing granita should be made at least 12 hours ahead so that the ice crystals are frozen solid. Serve with store-bought amaretto cookies in their decorative wrapping papers.

Provided by By FoodChannel Editor | May 1, 2014 11:46 am

Yield -

Number Of Ingredients 6

4 cups freshly brewed double-strength coffee
1/2 cup sugar
2 teaspoon ground cinnamon
1 1/4 cups heavy cream
Semisweet chocolate shavings for garnish
8 store-bought amaretto cookies in wrappers for serving

Steps:

  • 1 In a large bowl, combine the coffee, sugar and cinnamon and stir until the sugar is dissolved. Whisk in 1/4 cup of the cream and refrigerate for about 30 minutes. 2 Pour the mixture into a shallow gratin dish and place in the freezer. Using a fork, scrape around the sides of the dish every 30 minutes to break up the ice crystals until all the liquid is completely frozen, about 3 hours. Cover tightly with plastic wrap and keep frozen until ready to serve. (The granita can be prepared up to 2 days in advance and stored in the freezer.) 3 Just before serving, using a handheld mixer, whip the remaining 1 cup cream on medium-high speed until soft peaks form, about 3 minutes. Divide the granita among 8 coffee cups with saucers. Top each cup with a dollop of whipped cream and a sprinkle of chocolate shavings. Place an amaretto cookie alongside each cup and serve immediately.

COFFEE GRANITA



Coffee Granita image

Categories     Coffee     Milk/Cream     Dessert     Low Sodium     Frozen Dessert     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 4

1 1/2 cups water
1 cup sugar
3/4 cup brewed espresso coffee or 3/4 cup very hot water mixed with 2 tablespoons instant espresso powder
1/2 cup chilled whipping cream, whipped

Steps:

  • Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves and syrup boils 1 minute. Cool syrup. Mix in coffee. Pour mixture into medium-size metal bowl. Freeze until ice mixture is solid, about 3 hours.
  • Using fork, scrape ice to form flakes. Return to freezer; keep frozen until ready to serve.
  • Pile coffee granita into stemmed glasses. Top with generous amounts of whipped cream.

COFFEE GRANITA



Coffee granita image

Wow your party guests with this easy, light dessert and after-dinner coffee all rolled into one. It's a lovely end to any meal and a cooling treat in summer

Provided by Miriam Nice

Categories     Dessert

Time 10m

Number Of Ingredients 5

500ml freshly brewed, strong black coffee (we used 30g ground coffee in a cafetière and brewed for 7 mins)
80g golden caster sugar
100ml coffee liqueur (we used Kahlúa)
1 tub mascarpone
50g dark chocolate , grated

Steps:

  • Pour the coffee into a jug and stir in the sugar until it has dissolved. Add the coffee liqueur and leave to cool completely.
  • Once cold, pour the mixture into a freezable container and put in the freezer for 1 hr. Mix it with a fork - you should start to see ice crystals forming at the edges. Return to the freezer for 20 mins then stir again. Repeat once or twice more until the granita is all clumps of ice.
  • Serve in glasses or bowls as an elegant dessert. For a more indulgent version, add a dollop of mascarpone and a grating of dark chocolate.

Nutrition Facts : Calories 112 calories, Carbohydrate 21 grams carbohydrates, Sugar 21 grams sugar, Protein 0.2 grams protein, Sodium 0.1 milligram of sodium

GRANITA DI CAFFE CON PANNA (ITALIAN COFFEE GRANITA)



Granita di Caffe con Panna (Italian Coffee Granita) image

You are sure to see people enjoying coffee granita if you visit Sicily during the summer months. Here's the recipe so you can make it at home. It's very easy to do but requires a lot of freezing so best to prepare in advance. It's usually served with whipped cream both at the bottom and on top of the glass, alongside a sweet brioche roll. You can store in the freezer for a few days, just make sure to stir well before serving.

Provided by lacucinadinadia

Categories     World Cuisine Recipes     European     Italian

Time 3h30m

Yield 4

Number Of Ingredients 5

1 cup water
⅓ cup white sugar
1 cup strong espresso coffee
1 teaspoon vanilla extract
1 cup whipped cream, or to taste

Steps:

  • Bring water and sugar to a boil in a small saucepan; simmer until a candy thermometer reads 250 degrees F (120 degrees C), about 5 minutes.
  • Remove saucepan from heat; add coffee and vanilla extract. Pour into a metal bowl and mix well. Cool granita mixture to room temperature, about 10 minutes. Freeze for 1 hour.
  • Stir the granita vigorously to break up ice crystals. Repeat freezing and breaking up process 4 to 5 more times, 2 to 2 1/2 hours total.
  • Drop spoonfuls of whipped cream into 4 short glasses. Divide granita mixture evenly among the glasses. Top with remaining whipped cream.

Nutrition Facts : Calories 106.8 calories, Carbohydrate 18.7 g, Cholesterol 11.4 mg, Fat 3.3 g, Protein 0.6 g, SaturatedFat 2.1 g, Sodium 22.6 mg, Sugar 18 g

COFFEE GRANITA



Coffee Granita image

I think Jeremy Vincent's recipe's are just wonderful, and this one does not disappoint. Everyone just loved this cooling desert on a very hot summers evening. Use coffee that you would love to drink. Because this recipe is so simple, that will be your main flavour: I am posting as written with Jeremy's suggested variations from the "Weekly Times" -- This recipe uses strong espresso coffee as the flavouring ingredient and water to dissolve the sugar. You can make your granita even stronger by substituting more coffee for the water component. The vanilla can be swapped for nearly any flavouring you like with coffee. Try using a tablespoon of Kahlua, orange zest, or even cocoa powder. The chocolate will give your ice a cloudier colour, but the flavour is great.

Provided by Tisme

Categories     Frozen Desserts

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 5

1/2 cup sugar
1/3 cup strong brewed espresso
1 teaspoon vanilla bean paste
whipped cream (optional garnish)
chocolate-covered coffee beans

Steps:

  • Method: Heat the sugar and a cup of water in a large saucepan over medium-high heat. Dissolve the sugar, stir in the coffee; cool. (The cooler the liquid is before the freezing process begins, the quicker the granita will form its ice crystals). Pour the chilled liquid into a 20cm-square baking dish; freeze. Stir the mixture every 20-30 minutes as crystals form. (See Basic Tips below). Spoon into glasses. Top with whipped cream and chocolate-covered coffee beans, if using.
  • GRAPEFRUIT AND CAMPARI GRANITA.
  • Blend 2 cups of freshly squeezed Ruby Red grapefruit juice, half a cup of Campari, half a cup of sugar and 1 teaspoon of vanilla paste. Pour into a baking dish, cover with plastic wrap, and place in the freezer. Using the tines of a fork, stir the mixture every 30 minutes, scraping edges and breaking up any ice chunks as the mixture freezes, until granita is slushy and frozen, about 3 hours. Scoop into chilled serving glasses.
  • GRANITA BASIC STEPS
  • Heat up the water and sugar until the sugar has completely dissolved. This will make a syrup for your base that will give you a great finished texture. If the recipe calls for caster sugar, you may just be able to stir it into hot tap water to dissolve. If you are looking to get even more creative, try infusing your simple syrup with other flavours that will complement your granita recipe.
  • Remove the pan from the heat and add any other ingredients that your granita recipe calls for. Refrigerate the liquid until it is completely cold.
  • Pour the granita liquid into a shallow baking dish and place in the freezer for 20 to 30 minutes. At this point, ice will just begin to form around the edge of the dish.
  • Use a fork to scrape the ice back into the centre of the dish. Make sure to get all the ice off the bottom of the dish as well. Return the granita to the freezer.
  • Continue to scrape the dish every 20 minutes or so. Use the prongs of the fork to scrape any ice off the dish and the side of the fork to break up any larger chunks that have formed.
  • Continue scraping the granita off the sides of the pan until it is completely frozen and has the consistency of coarse sand or shaved ice. Return the pan to the freezer, uncovered, for 20 to 30 minutes. You want the granita to be dry on the surface and lose any slushiness in texture before it is served.

Nutrition Facts : Calories 97.2, Sodium 3, Carbohydrate 25, Sugar 24.9

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