This recipe is certainly one of those recipes that easily adapt to any use (especially during the summer). An aperitif, an end of the meal, a refreshing afternoon snack or even an energizing summer breakfast (perhaps accompanied by a delicious Brioche con il tuppo!).
The coffee granita is in itself a famous recipe throughout Italy, but we are obviously biased and we are sure that the best one is obviously the Sicilian one, especially the granita from Messina, known and appreciated throughout the world!
Sicilian Coffee Granita with Panna
Course: Dessert6
servingsIngredients
Coffee 250ml
Water 250ml
Sugar 110gr
Directions
- Let’s start with preparing the coffee. Preferably use a strong blend of Sicilian origin! One of the tricks is to prepare the coffee very ristretto!
- 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.
- Let both compounds cool for a while, then mix them together in a container and place them in the freezer. The mixture should rest for about an hour, after this time, mix them again and put them in the freezer. This operation should be repeated about 5 times at one-hour intervals.
- After this time, our coffee granita is almost complete! Add them to your favourite cup and if you like, to give more taste to it you can add some fresh whipped cream! Enjoy!
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