Sicilian Coffee Granita Recipes

COFFEE GRANITA WITH WHIPPED CREAM

Coffee Granita with Whipped Cream image

Provided by Valerie Bertinelli

Categories dessert

Time 4h15m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

2 cups strong brewed espresso or coffee, warm
2/3 cup sugar
2 tablespoons coffee liqueur
1 1/2 teaspoons vanilla extract
Whipped cream, for serving
Fresh mint leaves, for serving

Steps:

Mix together the espresso, sugar, coffee liqueur and vanilla extract in a medium bowl until the sugar is completely dissolved. Pour the liquid into an 8-inch square glass baking dish and freeze. Every 30 minutes, remove the dish from the freezer and use a fork to scrape and break up the ice crystals. Repeat until the mixture is thoroughly frozen, about 4 hours.
Spoon the granita into small glasses, dollop with the whipped cream and garnish with a mint leaf. Serve immediately.

AUTHENTIC SICILIAN GRANITA AL LIMONE

Authentic Sicilian Granita al Limone image

Lemon granita is one of my favorite things about Sicily. It's easy to make at home if a trip to the island isn't possible. Using Meyer lemons, which tend to be sweeter than regular lemons, helps replicate the flavor of authentic Sicilian lemons. Serve as an after-dinner refresher or afternoon pick-me-up. And for a nice twist, add a small scoop to your iced tea, like they do in Sicily.

Provided by Buckwheat Queen

Categories World Cuisine Recipes European Italian

Time 3h40m

Yield 10

Number Of Ingredients 5

Ingredients

2 cups water
1 cup white sugar
1 cup freshly squeezed Meyer lemon juice
5 lemon wheels
2 tablespoons lemon zest

Steps:

Pour water and sugar into a saucepan. Heat over medium, stirring until sugar melts; do not bring to a boil. Remove from heat when the sugar has completely dissolved and the water is no longer cloudy. Add lemon juice and stir until combined. Refrigerate until cold, about 30 minutes.
Pour into a freezer-safe dish that has a tight lid. Cover and put into the freezer until it begins to freeze around the edges, but is still slushy in the center, about 45 minutes.
Lightly stir the crystals from the edge of the granita mixture into the center using a fork and mix thoroughly. Replace the lid. Close the freezer and chill until granita is nearly frozen, 30 to 40 more minutes.
Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until crystals are separate and the granita is light, dry, and fluffy.
Serve each portion with 1/2 of a lemon wheel and fresh lemon zest on top.

Nutrition Facts : Calories 95.3 calories, Carbohydrate 28.3 g, Fat 0.2 g, Fiber 2.9 g, Protein 0.8 g, Sodium 3.4 mg, Sugar 20.6 g

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