Coffee granita

This delicious coffee granita is super easy to make, but is a beautifully cooling dessert which is perfect for entertaining guests.

  • 10 mins cooking
  • Serves 6
  • Print


Coffee granita
  • 1/3 cup (75g) low-gi cane sugar
  • 3 cup (750ml) water
  • 1/4 cup (60ml) strong espresso coffee
  • 1/4 cup (60ml) thickened (heavy) light cream


Coffee granita
  • 1
    Combine sugar and the water in a small saucepan over low heat, stirring, until sugar is dissolved. Remove from heat, stir in coffee, cool to room temperature.
  • 2
    Pour coffee mixture into a shallow metal tray; cover, freeze for 6 hours, scraping with a fork every hour.
  • 3
    Scrape granita with a fork; spoon into glasses, drizzle each with 2 teaspoons of cream; serve granita immediately.


To make the strong espresso coffee, dissolve 3 teaspoons instant espresso coffee into cup boiling water. This granita is a delicious alternative to regular coffee for brunch when entertaining friends in the warmer months. Use granita within 1 month of making.

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