Easy Espresso Granita Recipes

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LOW-CALORIE ESPRESSO GRANITA RECIPE



Low-Calorie Espresso Granita Recipe image

A trip to the ice cream parlor used to mean a single scoop of ice cream atop a sugar cone, a perfect little 200-calorie treat....

Provided by David Zinczenko and Matt Goulding

Categories     Dessert

Number Of Ingredients 5

2 cups espresso or very strong brewed coffee
warmed
1⁄2 cup sugar Light whipped topping (If you have the time and don't mind the extra 50 calories
fresh whipped cream is best. Beat a cup of heavy cream in a cold metal mixing bowl with a tablespoon of sugar until soft peaks form.)
1⁄2 cup shaved dark chocolate

Steps:

  • Combine the espresso with the sugar and stir until the sugar dissolves. (If the espresso has cooled, you may need to microwave it for 45 seconds to help the sugar dissolve). Pour the mixture into a shallow metal baking pan (there should be about an inch of liquid) and place in the freezer. After 15 to 20 minutes, just as the mix has begun to freeze, remove the dish from the freezer and use a fork to scrape the ice crystals developing on the surface. Careful scraping will help you achieve a light, almost creamy granita, rather than a chunky, icy one. Repeat this step once every 30 to 45 minutes until the granita is entirely frozen. For each serving, place a small scoop of the granita in a chilled wine glass, top with a spoonful of whipped topping and a bit of the chocolate, then repeat with a second layer.

Nutrition Facts : Calories 170

ESPRESSO GRANITA



Espresso Granita image

Provided by Gina Marie Miraglia Eriquez

Categories     Coffee     Blender     Chocolate     Dessert     Fourth of July     Mother's Day     Father's Day     Frozen Dessert     Summer     Shower     Engagement Party     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

2 cups hot espresso or very strong coffee
1/2 cup plus 1 tablespoon sugar
1 teaspoon vanilla extract
1/2 cup chilled heavy whipping cream
Bittersweet chocolate shavings

Steps:

  • 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. DO AHEAD: Can be made 3 days ahead. Cover tightly with foil; keep frozen. Give it a quick scrape before serving.
  • Beat cream and remaining 1 tablespoon sugar in a large bowl until peaks form. Divide granita among bowls or glasses. Top with whipped cream and garnish with chocolate shavings.

ESPRESSO GRANITA



Espresso Granita image

This bittersweet treat packs the bold flavor of espresso in to icy crystals and gets topped with a sweet dollop of whipped cream for a refreshing granita dessert, reminiscent of a cappuccino.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 3

1/2 cup finely ground espresso
1/2 cup sugar
1/2 cup whipping cream

Steps:

  • Reserving 1 teaspoon ground espresso for garnish, brew 2 cups of espresso. Add sugar to the hot espresso, and stir to dissolve.
  • Prepare an ice bath. Place espresso mixture in a heat-proof glass bowl, and set in the ice bath, stirring until mixture becomes very cold.
  • Transfer espresso mixture to a 9-by-13-inch Pyrex baking dish, and place in freezer. Let stand until ice crystals start to form around the edges, about 45 minutes. Remove dish from freezer. Using the tines of a fork, stir the ice crystals into the center. Return dish to freezer. Stir the ice crystals every 30 minutes until all the liquid has frozen into soft, fine crystals, about 2 hours.
  • Place whipping cream in a chilled bowl, and whip until soft peaks form. Divide granita among four glasses or serving bowls. Top each with a dollop of whipped cream, and sprinkle remaining teaspoon ground espresso over tops. Serve immediately.

ESPRESSO GRANITA



Espresso Granita image

Provided by Food Network

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 3

3 cups strong coffee
1/4 cup sugar
1/2 cup heavy cream

Steps:

  • Combine coffee and sugar until sugar is dissolved. Pour into a freezer safe container. Place in freezer and scrape with a fork every 30 minutes until completely frozen. In a mixing bowl whip cream until soft peaks.
  • Assemble in a tall champagne flute alternating granita and cream.

Nutrition Facts : Calories 103.6 calorie, Fat 7.4 grams, SaturatedFat 4.6 grams, Carbohydrate 9.4 grams, Fiber 0 grams, Protein 0.5 grams

ESPRESSO GRANITA RECIPE



Espresso Granita Recipe image

Provided by EspressoCoffeeGuide.com

Categories     Drinks

Time 10m

Number Of Ingredients 4

2 cups coffee (brewed strong, or espresso)
1/5 cup sugar (granulated)
1 teaspoon vanilla extract
1 ea mint leaf (optional garnish)

Steps:

  • Whisk sugar into strong brewed coffee (or espresso) until dissolved
  • place in pan and freeze (2 hours, or overnight)
  • remove from freezer and allow to thaw slightly, then scrape into chunks into serving glass (eg. martini glass)
  • top with whipped cream and cinnamon powder, or mint leaf

Nutrition Facts : Calories 95 kcal, Carbohydrate 21 g, Protein 0.2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 1 mg, Fiber 0.1 g, Sugar 21 g, UnsaturatedFat 0.34 g, ServingSize 1 serving

ESPRESSO GRANITA WITH SOFT WHIPPED CREAM



Espresso Granita with Soft Whipped Cream image

Provided by Michael Symon : Food Network

Categories     dessert

Time 2h15m

Yield 4 servings

Number Of Ingredients 9

4 cups hot espresso or strong bold coffee
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
Kosher salt
1 cup chilled heavy cream
1 tablespoon confectioners' sugar
1/2 teaspoon pure vanilla extract
Shaved dark chocolate, for serving
Crushed chocolate-covered espresso beans, for serving

Steps:

  • For the espresso granita: Whisk the sugar into the hot espresso until dissolved. Stir in the vanilla and a pinch of salt. Pour the mixture in to a 9-by-13-inch freezer-safe pan and freeze until the mixture is frozen through, at least 3 hours and up to overnight. When ready to serve, scrape the surface into large, icy flakes.
  • For the soft whipped cream: Place a 16-ounce glass jar with a lid in the freezer for 20 minutes. Pour in the cold cream, confectioners' sugar and vanilla and shake vigorously until soft whipped cream forms, about 5 minutes.
  • To serve: Spoon some of the granita into a glass. Top with a dollop of soft whipped cream and sprinkle on chocolate shavings and crushed espresso beans.

EASY ESPRESSO GRANITA



Easy Espresso Granita image

This Italian-style dessert, reminiscent of iced coffee, is refreshing and a cinch to make.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Number Of Ingredients 4

2 cups hot freshly brewed espresso
1/2 cup sugar
1/2 cup heavy cream
1 teaspoon finely ground espresso beans

Steps:

  • Prepare an ice-water bath; set aside. Put espresso and sugar into a medium glass bowl; stir until sugar has dissolved. Set in ice-water bath; stir until cooled.
  • Transfer mixture to a 9-by-13-inch glass baking dish; place in freezer. Chill until mixture begins to solidify, about 45 minutes. Remove from freezer; stir with a fork until mixture begins to break up. Freeze, scraping with fork every 30 minutes, until completely frozen and fine crystals form, about 2 hours total.
  • Whisk cream in a chilled medium bowl until soft peaks form. Divide granita among serving glasses or bowls. Top each serving with a dollop of whipped cream; sprinkle with ground espresso.

ESPRESSO GRANITA



Espresso Granita image

Categories     Coffee     Milk/Cream     Dessert     Low Sodium     Frozen Dessert     Summer     Gourmet

Yield Serves 4

Number Of Ingredients 4

1/4 cup sugar
three 3- by 3/4-inch strips of lemon zest
3 tablespoons instant espresso powder
softly whipped cream as an accompaniment

Steps:

  • In a saucepan combine the sugar, the zest, and 1 1/2 cups water and bring the mixture to a boil, stirring until the sugar is dissolved. Remove the pan from the heat, stir in the espresso powder, and let the mixture cool. Discard the zest, transfer the mixture to a metal ice-cube tray without the dividers or th a shallow metal pan, and freeze it, stirring and crushing the lumps with a fork every 30 minutes, for 2 to 3 hours, or until it is firm but not frozen hard. The granita may be made 2 days in advance and kept frozen, covered. Let the granita soften lightly before continuing with the recipe. Scrape the granita with a fork to lighten the texture, divide it among 4 chilled dessert dishes, and top each serving with some of the whipped cream.

SIMPLE FRUIT JUICE GRANITA



Simple Fruit Juice Granita image

This is a very simple treat that can be used with your favorite fruit juices to make many different variations. My favorite variation has banana in it. It brings a bit of creaminess to the icy treat. The small bottles of prepackaged juice in the produce section are the perfect amount of juice for this recipe--just pick a flavor! Don't let the mixture freeze completely before you scrape. The secret is to scrape as it freezes.

Provided by FrackFamily5 CA->CT

Categories     Desserts     Frozen Dessert Recipes

Time 4h10m

Yield 6

Number Of Ingredients 3

½ cup white sugar
½ cup water
1 (15.2 ounce) bottle berry juice blend (such as Bolthouse® Blue Goodness®)

Steps:

  • Mix sugar and water together in a glass, microwave-safe, 8x8-inch dish. Microwave on high for 2 minutes. Mix with a fork until all sugar is dissolved. Stir in juice.
  • Freeze for 1 hour. Scrape mixture with a fork. Return to the freezer in increments of 30 minutes, scraping with a fork to create small granules after each one. The granita is ready when it resembles icy sand, about 3 hours total.

Nutrition Facts : Calories 112.8 calories, Carbohydrate 28.7 g, Fiber 1.8 g, Protein 0.2 g, Sodium 7.3 mg, Sugar 25.7 g

ESPRESSO GRANITE



Espresso Granite image

Provided by Molly O'Neill

Categories     easy, weekday, dessert

Time 1h10m

Yield Four to six servings

Number Of Ingredients 4

2 cups espresso
2 tablespoons sugar
1 tablespoon Sambuca or anisette
1 cup heavy cream, whipped

Steps:

  • Combine the espresso, sugar and Sambuca. Refrigerate until chilled. Pour the espresso mixture into a large shallow pan and place in the freezer. Stir every 20 minutes until there is no liquid in bottom of the pan, about 1 hour. Spoon the granite into four chilled dessert glasses. Top with a dollop of whipped cream and serve.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 2 grams, Carbohydrate 7 grams, Fat 8 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 19 milligrams, Sugar 6 grams

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