Coffee Granita Recipes Recipe Box

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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

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.

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

Make and share this Coffee Granita recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Beverages

Time P1D

Yield 6 serving(s)

Number Of Ingredients 5

300 ml strong espresso coffee
75 g caster sugar
200 ml double cream
1 tablespoon icing sugar
cocoa powder (to dust)

Steps:

  • Mix together the warm coffee, castor sugar and stir until all the sugar has dissolved.
  • Pour into a shallow freezer container and freeze overnight.
  • The next morning, mash wit a fork to break up the ice crystals.
  • The granita should have a rough texture.
  • Return to the freezer until ready to serve.
  • Lightly whip the cream.
  • Stir in icing sugar.
  • Cover and chill until needed.
  • To serve, break up the granita and spoon into 6 glasses.
  • Top with spoonfuls of the cream and dust with cocoa powder.
  • Serve immediately as the granita will melt very quickly.

Nutrition Facts : Calories 182.2, Fat 12.7, SaturatedFat 7.9, Cholesterol 46.6, Sodium 20, Carbohydrate 17.4, Sugar 16.4, Protein 0.8

COFFEE GRANITA



Coffee Granita image

I should call this lazy granita as the use of the food processor makes this simple and less labor intensive than the typical process of watching the freezing ice and regularly breaking it up. This is a delightful summer treat that satisifies the need for an evening sweet. Cooking time is freezing time.

Provided by justcallmetoni

Categories     Frozen Desserts

Time 1h35m

Yield 2 serving(s)

Number Of Ingredients 6

1 3/4 cups strong coffee, at room temperature
3/8 ounce Splenda sugar substitute, add more to taste (6 packages)
1 tablespoon rum (optional)
1 tablespoon brandy (optional)
1/4 teaspoon rum extract (optional)
1 tablespoon flavored sugar-free syrup (optional)

Steps:

  • Add splenda and any desired flavorings into coffee. Pour into ice cube trays until mostly frozen - about 60 to 90 minutes. There may be a little liquid at the bottom of the cubes. That's fine.
  • Put ice cubes in food processor and pulse until you have slush with no visible chunks.
  • Place slush in a covered bowl back in the freezer for 30 minutes or until ready to serve.
  • If you are freezing 30-90 minutes, remove bowl from freezer and scrape the slushy ice into serving cups.
  • If you are freezing much longer, you may want to return the granita to the food processor for a quick whirl before serving.

Nutrition Facts : Calories 19.9, Sodium 4.2, Carbohydrate 4.8, Sugar 4.3, Protein 0.2

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

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2017-07-30 Classic Coffee Granita From Sicily. Topped with whipped cream, coffee granita is one of those Sicilian desserts one can die for. Print Pin Rate …
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Estimated Reading Time 2 mins
Category Dessert
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