Coffee Granita Caff Greco Recipes

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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 (CAFFé GRECO)



Coffee Granita (Caffé Greco) image

How to make a quick and easy summer dessert.

Categories     Coffee     Dessert     Frozen Dessert     Vanilla     Gourmet     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings or about 3 3/4 cups

Number Of Ingredients 4

2 cups hot espresso or other very strong coffee
1/2 cup sugar
2 teaspoons vanilla
Accompaniment: lightly sweetened whipped cream

Steps:

  • Stir together coffee and sugar in a bowl until sugar is dissolved, then stir in vanilla. Pour into an 8-inch metal baking pan (1-quart capacity) and freeze, stirring every 30 minutes, until slushy, about 1 1/2 hours.
  • Transfer mixture to a bowl and stir vigorously with a fork until slightly smoother and more uniform in texture, 30 seconds. Freeze until firm enough to scoop, about 30 minutes more.
  • Divide granita among serving dishes and top with whipped cream.

COFFEE GRANITA



Coffee Granita image

Provided by Alton Brown

Categories     dessert

Time 5h35m

Yield 6 servings

Number Of Ingredients 4

2 cups lukewarm espresso or strong black coffee
1/2 cup sugar
2 tablespoons coffee flavored liqueur
1 teaspoon orange or lemon zest

Steps:

  • Combine all ingredients and stir until sugar melts. Pour mixture into 9 by 13-inch metal pan and place on level shelf in freezer for half an hour. (Mixture should only come about 1/4-inch up the side of the pan.) Remove and use a dinner fork to scrape any ice crystals that have formed on the side or bottom of the pan. Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours. Once mixture is thoroughly frozen, fluff with a fork and allow flakes to "dry" in freezer another half hour before serving. When served, the granita should look like a fluffy pile of dry brown crystals.
  • Scoop into goblets and top with barely sweetened whipped cream, add additional citrus zest if desired.

COFFEE GRANITA A LA ORANGE



Coffee Granita a La Orange image

A granita is, essentially, an Italian ice, coffee flavored, in this particular case. On the richness scale, it's on the opposite end of the spectrum from ice cream since it contains no eggs or cream. A bit of sugar, yes, but in modest proportion. The method for making a granita is decidedly low tech: you simply stir the liquid periodically as it freezes, resulting in the granita's granular texture; the word, by the way, comes from the Italian grana, meaning grainy. I like to serve this as is, in small chilled bowls or cups, but it is frequently served with a dab of lightly sweetened whipped cream. Put a plate of biscotti on the table, fresh hot coffee too, and you have the perfect dessert.

Provided by Annacia

Categories     Frozen Desserts

Time 2h7m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups very hot strong brewed coffee
1/2 cup sugar (or Splenda)
1/2 teaspoon finely grated orange zest
1/2 teaspoon vanilla extract
lightly sweetened whipped cream, for garnish (optional)

Steps:

  • In a medium-size bowl, stir the hot coffee, sugar, and orange zest until the sugar dissolves.
  • Cool.
  • Stir in the vanilla.
  • Transfer the liquid to a shallow bottomed bowl or square metal cake pan and place in the freezer.
  • Wait about 30 to 40 minutes, until the sides start to freeze, then stir the mixture gently with a wooden spoon, especially around the edges.
  • Put the granita back in the freezer and repeat the stirring every 20 to 30 minutes, until the mixture is grainy-frozen.
  • Transfer to well-chilled bowls - the chilled bowls are important, especially in summer, to prevent it from melting; in fact, chill your spoons too.
  • Serve, garnished with whipped cream if desired.

Nutrition Facts : Calories 99.7, Sodium 2.7, Carbohydrate 25.1, Sugar 25, Protein 0.1

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.

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Top Asked Questions

Can you make a coffee Granita at home?
The messinesi generally go to their local bar (the Italian word for 'café') for their caffeinated granita fix. It is, however, remarkably easy to prepare granita di caffè at home, even with minimal equipment. In the recipe below, I've indicated two different ways to make your own coffee granita.
What does a granita di caffè taste like?
First of all, the consistency of your granita di caffè can vary depending on which method you use. If using an ice-cream maker (essentially, a modern-day pozzetto ), your granita will have a smooth, almost creamy consistency.
What is the best way to make a granita?
Directions. 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,...
How do you make frozen coffee with sugar?
Put a shallow baking dish (about 1litre/1¾ pints capacity) into the freezer. Stir and dissolve the sugar into the coffee over a low heat. Set aside to cool. Pour the coffee mixture into the dish and freeze for 40 minutes. Check to see if there are any ice crystals forming around the edge.

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