Coffee Granita with Whipped Cream

Name: Coffee Granita with Whipped Cream
Prep time: 45 min
Total time: 45 min
Yield: 2
Ingredients: Coffee espresso 1 cup; Water 1 cup; Sugar &frac13; cup; Fresh liquid cream 0.8 cup; Powdered sugar 4 tbsp

it es fr de br nl

412

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 412
Carbohydrates g 54.6
of which sugars g 54.6
Protein g 3
Fats g 20.2
of which saturated fat g 11.76
Cholesterol mg 66
Sodium mg 70

Difficulty: Very easy
Prep time: 45 min
Serving: 2
Cost: Low

PRESENTATION

Coffee granita with whipped cream is, honestly, like summer in a cup. Really good stuff. Especially in Messina, Sicily, where this treat is, you know, a local classic. Imagine waking up to that cold, sweet hit of coffee granita—and look, it’s the kind of breakfast that makes the day feel really good. Folks in Sicily? They know how to keep things refreshing when the heat hits. This mix of strong coffee and icy texture is their answer. It is not quite a drink, not quite a dessert, but somewhere in between. Pretty much like a frozen Sicilian granita with that extra deep coffee flavor.

What makes the Messina-style version so so special is the way the granita di caffè gets topped with a big cloud of fluffy, creamy whipped cream. Seriously good. It’s a combo that’s both cooling and kind of energizing, perfect for those times you want something that wakes you up and cools you down at the same time. When the sun's blazing, you'll see people in Sicily sitting in cafés, spoons in hand, enjoying this coffee granita with whipped cream as a snack or just for fun. No question.

It’s not rare to see locals dipping a soft brioche roll into the icy, slushy mix, letting the bread soak up all that strong coffee taste. Each spoonful is a mix of cool, sweet, and just a little bit bitter from the real coffee, making it a treat that stands out from the usual frozen desserts. The best part about the coffee granita recipe is how simple the ingredients are, but somehow it still feels super special. Even people who say they don’t like coffee end up loving this, thanks to that soft, airy whipped cream on top.

Whether you go for it at breakfast, as a midday snack, or even as a chilled dessert after dinner, this homemade coffee granita brings a piece of Sicilian summer right to your table—no ice cream maker needed. Just a taste for something really and really refreshing. It's like a little vacation in every bite—capturing the heart of Sicilian tradition and flavor perfectly.

INGREDIENTS

412

Calories per serving

Ingredients for 400g of granita: Coffee 1 cup (250 ml) - espresso; Water 1 cup (250 ml); Sugar ⅓ cup (70 g)

for garnish: Fresh liquid cream 0.8 cup (200 ml); Powdered sugar 4 tbsp (30 g) -

Preparation

How to prepare Coffee Granita with Whipped Cream

To prepare the coffee granita with cream, start by making 250 ml (8.45 oz) of espresso coffee and let it cool. Then pour the granulated sugar into a bowl 1 and dissolve it by adding the espresso coffee now at room temperature 2. Use a hand whisk to combine the ingredients 3.

While continuing to whisk, also add the water at room temperature 4. Pour the mixture into the ice cream maker 5 and turn it on 6: it will take about 30 minutes to achieve the ideal consistency. If you don't have an ice cream maker, you can proceed as follows: pour the mixture into a wide container and place it in the freezer for at least an hour. Then take it out, stir it with a fork and repeat the operation until you get the desired consistency every half hour or so!

After this time, the granita will be ready 7. Proceed with the preparation of the How to Whip Cream. Pour the well-chilled cream into a bowl 8 and use the whisk (also well chilled). Gradually incorporate the powdered sugar 9

Until the cream is whipped to stiff peaks 10. Now transfer it into a piping bag. Then pour the coffee granita into two glasses with a capacity of 200 g (7 oz) each 11 and decorate with the whipped cream 12. Your coffee granita with whipped cream is now ready to…. Refresh you!

Storage

It is preferable to consume the coffee granita with cream just when it's prepared.

It can also be stored in the freezer for up to 30 days. Before using it, whip the cream to decorate the granita glasses.

Advice

Serve the coffee granita in a well-chilled glass to prevent it from melting quickly!

Curiosity

The origins of granita are ancient and date back to the Arab domination. However, it is said that in Sicily, it was common to store the snow of Etna in special "snowfields" and then mix it with other ingredients to obtain refreshing preparations against the summer heat. Patrick Brydone already in the eighteenth century indicated how the typicality of these ice-based preparations were so popular and loved that "a snow famine, Sicilians say, would be more painful than a famine of grain or wine".

For the translation of some texts, artificial intelligence tools may have been used.