Coffee Granita Recipes

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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.

COFFEE GRANITA



Coffee Granita image

Provided by Ina Garten

Categories     dessert

Time 4h

Yield 6 servings

Number Of Ingredients 4

3 cups strong, hot brewed coffee, regular or decaf (see note)
3/4 cup sugar
2 teaspoons coffee liqueur, such as Tia Maria
1 teaspoon pure vanilla extract

Steps:

  • Combine the coffee, sugar, coffee liqueur and vanilla and stir until the sugar dissolves. Pour the mixture into a 9-by-13-inch pan. Place the pan in the freezer for 1 hour, until the mixture starts to become slushy around the edges. Rake the mixture with a dinner fork to break up the crystals and place the pan back in the freezer. Every 30 minutes, rake the mixture, until it is completely frozen and granular throughout. Wrap well and keep frozen for a few hours, until ready to serve.
  • Spoon the granita into bowls or stemmed glasses, such as martini glasses, and top with a dollop of whipped cream. Serve immediately.

COFFEE GRANITA



Coffee Granita image

Provided by Giada De Laurentiis

Categories     dessert

Time 4h10m

Yield 6 servings

Number Of Ingredients 6

3 cups warm coffee
1/2 cup sugar
1 teaspoon pure vanilla extract
Pinch of salt
Whipped cream (lightly sweetened), for serving, optional
Limoncello, for serving, 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 freeze for 2 hours. Remove from the freezer and use a fork to scrape and stir any of the ice that has formed. Return to the freezer for another 2 hours and repeat. The granita is now ready to serve with a dollop of lightly sweetened cream or drowned in a 1/2 ounce shot 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

Savor the wonderful flavors of coffee in this elegant frozen dessert.

Provided by Martha Stewart

Number Of Ingredients 4

1/2 cup coffee beans, coarsely ground
3 cups boiling water
1/2 cup sugar
1/2 cup heavy cream

Steps:

  • Place coffee beans in a French press and add boiling water; stir and let stand for 4 minutes. Press down and pour into a medium bowl; add sugar and stir to dissolve.
  • Prepare an ice-water bath. Set bowl in ice water bath; stir until coffee is cooled. Pour coffee into a 9-by 13-inch glass baking dish and transfer to freezer; freeze until ice crystals start to form, about 45 minutes. Using the tines of a fork, stir ice crystals into center. Return dish to freezer; freeze for 1 hour more.
  • Place cream in the chilled bowl of an electric mixer fitted with a chilled whisk attachment; beat until soft peaks form.
  • Using the tines of a fork, scrape surface of granita to form icy flakes; divide ice crystals evenly among four glasses or serving bowls. Top each with a dollop of whipped cream; serve immediately.

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 Rachael Ray : Food Network

Categories     dessert

Time 2h5m

Yield 4 servings

Number Of Ingredients 3

2 cups leftover strong coffee
1/3 cup sugar
Whipped cream in a can

Steps:

  • In a bowl combine the coffee and sugar. Mix until the sugar dissolves.
  • Transfer mixture to a baking dish 8 by 8 square. Put in freezer and freeze until ice granules start to form around the edges. Scrape the swap with a fork. Do this every 20 minutes or so until the mixture becomes and icy slush.
  • Serve in 4-ounce glasses topped with whipped cream.

COFFEE GRANITA



Coffee Granita image

I'm showing you how to make this incredibly refreshing Italian treat. I'm not saying that a coffee granita is the best frozen dessert ever, and I'm not saying this is the best coffee dessert ever, but this might be the best frozen coffee dessert ever. The technique could not be any easier. Serve in a clear glass garnished with sweetened whipped cream and a pinch of cocoa.

Provided by Chef John

Categories     Frozen Desserts

Time 11h20m

Yield 6

Number Of Ingredients 3

3 cups prepared strong black coffee
¾ cup white sugar
2 tablespoons coffee-flavored liqueur

Steps:

  • Combine coffee, sugar, and coffee liqueur in a bowl with a whisk until sugar dissolves.
  • Pour mixture into an 8x12- or 9x13-inch dish. Freeze, uncovered, until it just starts to get slushy around the outside, about 1 hour and 15 minutes.
  • Take a fork and break the frozen pieces up, stirring into the liquid. Crush any large pieces with the back of the fork.
  • Return to the freezer and repeat the process every 30 minutes until you've reached your desired consistency, about 4 to 5 times total.
  • Serve immediately or return to the freezer and chill for 8 hours, or overnight, before serving for best results.

Nutrition Facts : Calories 97.9 calories, Carbohydrate 25 g, Fat 0 g, Protein 0.1 g, Sodium 2.4 mg

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



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

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

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

Categories     Coffee     Liqueur     Dessert     No-Cook     Vegetarian     Frozen Dessert     Summer     Vegan     Party     Bon Appétit     Fat Free     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

4 cups freshly brewed strong coffee (made from 6 cups water and 2 1/2 cups ground French roast coffee)
1 cup sugar
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1 tablespoon sambuca or other anise-flavored liqueur

Steps:

  • Stir first 4 ingredients in bowl until sugar dissolves. Pour into 13x9x2-inch metal pan. Chill 2 hours; mix in sambuca.
  • Freeze coffee mixture until icy at edge of pan, about 45 minutes. Whisk to distribute frozen portions evenly. Freeze again until icy at edge of pan and overall texture is slushy, about 45 minutes. Whisk to distribute frozen portions evenly. Then freeze until solid, about 3 hours. Using fork, scrape granita down length of pan, forming icy flakes. Freeze at least 1 hour. (Can be made 1 day ahead. Cover; keep frozen.)
  • Serve withWhite Chocolate Sambuca Cream.
  • Presentation
  • Orange peel strips or chocolate-covered coffee beans
  • Working quickly, scoop granita into glasses, filling halfway. Fill to top with cream. Garnish with peel or coffee beans.

FROZEN COFFEE GRANITA



Frozen Coffee Granita image

This is a must if you are a coffee lover. If you planning to make a double recipe make in two separate pans. You can make this a day ahead and keep covered in the freezer, just defrost slighty and scrape with a fork to loosen. Cooking time is freezing time.

Provided by Kittencalrecipezazz

Categories     Beverages

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 4

2 cups hot very strong coffee (you can even use flavored coffee for this, such as chocolate almond or Irish Cream, etc) or 2 cups espresso coffee (you can even use flavored coffee for this, such as chocolate almond or Irish Cream, etc)
1/4 cup sugar (or to taste)
2 teaspoons vanilla
whipped cream

Steps:

  • In a bowl stir together hot coffee and sugar and stir until the sugar is dissolved, then add in vanilla.
  • Pour into an 8-inch metal baking pan and freeze, stirring every 30 minutes, until slushy (this should take about 1-1/2 hours).
  • Transfer mixture to a bowl and stir vigorously with a fork until slightly smoother and more uniform in texture (about 30 seconds).
  • Return to the freezer until firm enough to scoop (about another 30-40 minutes.
  • Divide the granita into serving dishes and top with whipped cream.

Nutrition Facts : Calories 55.6, Sodium 2.6, Carbohydrate 12.8, Sugar 12.8, Protein 0.1

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

This cool Italian dessert is the perfect conclusion to a pasta dinner.

Yield Serves 2

Number Of Ingredients 4

1 cup freshly brewed espresso or strong coffee
1 tablespoon plus 1 teaspoon sugar
1 tablespoon dark rum
4 tablespoons vanilla frozen yogurt or light ice cream, softened slightly

Steps:

  • Pour coffee into pie plate. Add sugar and rum to coffee and stir until sugar dissolves. Freeze until mixture becomes slushy around edges, about 30 minutes. Continue freezing, stirring mixture every 20 minutes, until mixture is slushy, about 1 hour. Freeze until firm. (Can be prepared 1 day ahead; cover.)
  • Scrape granita with spoon to break ice into small pieces. Divide granita between goblets. Top each with 2 tablespoons frozen yogurt and serve.

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From lidiasitaly.com


COOL COFFEE GRANITA - HONEST COOKING - RECIPES
2017-08-13 Place the coffee and honey in a large pot and bring to a boil on medium heat, stirring to allow the honey to dissolve into the coffee. Pour the liquid into a baking dish and place in the freezer. Approximately every 45 minutes remove from the freezer and stir with a fork to break up any of the large frozen chunks.
From honestcooking.com


COFFEE GRANITA - INTERNATIONAL RECIPES - FOOD AND JOURNEYS
2019-07-04 Combine water and sugar in a small saucepan. Mix until sugar has dissolved. Cover with a lid and bring to a boil. Combine coffee with sugar mixture and mix. Pour coffee mixture into a freezer-safe tin. After about an hour, take the tin out of the freezer and scrape the solid part of the mixture with a fork.
From foodandjourneys.net


COFFEE GRANITA - JAVA MOMMA
2022-04-27 Coffee Granita. Take 2 cups of your favorite brewed Java Momma Coffee (hot) and stir in 2 Tbsp Demerara Sugar or Honey. Cool to lukewarm and pour into a shallow dish and place it in the freezer. With a fork, every ½ hour, remove coffee ice and scrape/break up mixture, making it “shaved”. Repeat until the entire mixture resembles ...
From javamomma.com


COFFEE GRANITA (GRANITA DI CAFFè) - FINE FOODS BLOG
2022-07-23 Coffee granita is made of just two ingredients: strong coffee and sugar. So let's bring this Sicilian treat to beat the heat into our kitchens right now. I've based this recipe on the first granita di caffè I ever tasted at Bar Rosati on Piazza del Popolo in Rome. It was a little glass of heaven in a swanky, storied spot that epitomizes ...
From finefoodsblog.com


SICILIAN COFFEE GRANITA WITH PANNA - SICILIAN FOOD CULTURE
2021-08-15 Preferably use a strong blend of Sicilian origin! One of the tricks is to prepare the coffee very ristretto! 2. Done. In the meantime the coffee is prepared, we can go on with the coffee granita recipe. Take a small saucepan and prepare together the water and the sugar and bring to a boil. Keep stirring until a syrup is created, not too thick. 3.
From sicilianfoodculture.com


COFFEE GRANITA - ALTON BROWN
2 tablespoons coffee-flavored liqueur. 1 teaspoon orange or lemon zest. ACTIVE TIME: 5 minutes. TOTAL TIME: 5 hours & 35 minutes. Yield: 6 servings. Procedure. Combine all ingredients in a medium mixing bowl and stir until sugar melts. Pour mixture into 9-by-13-inch metal pan (the mixture should only come about 1/4 inch up the side of the pan ...
From altonbrown.com


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