Cappuccino Granita Recipes
COFFEE GRANITA
Steps:
- Combine the coffee, sugar, coffee liqueur and vanilla and stir until the sugar dissolves. Pour the mixture into a 9-by-13-inch pan. Place the pan in the freezer for 1 hour, until the mixture starts to become slushy around the edges. Rake the mixture with a dinner fork to break up the crystals and place the pan back in the freezer. Every 30 minutes, rake the mixture, until it is completely frozen and granular throughout. Wrap well and keep frozen for a few hours, until ready to serve.
- Spoon the granita into bowls or stemmed glasses, such as martini glasses, and top with a dollop of whipped cream. Serve immediately.
CAPPUCCINO GRANITA
"I served this easy frozen dessert when a friend came to lunch during a heat wave. With coffee as the starring ingredient, it was a cool treat on a scorcher of a day." -Sally Sibthorpe, Shelby Township, Michigan
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine sugar and gelatin powder. Pour coffee over sugar mixture and stir to dissolve. Stir in creamer., Transfer to a 1-qt. dish; cool to room temperature. Freeze for 1 hour; stir with a fork. Freeze 4-5 hours longer or until completely frozen, stirring every 30 minutes. Stir granita with a fork just before serving; spoon into dessert dishes. Sprinkle with hazelnuts; serve with cookies.
Nutrition Facts : Calories 156 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 27mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
CAPPUCCINO GRANITA
Italy is famous for its cappuccino and its frozen desserts, like this icy granita. Try this four-ingredient version made with soymilk.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 7
Number Of Ingredients 4
Steps:
- Place 13x9-inch pan in freezer to chill. Meanwhile, in medium bowl, stir together all ingredients.
- Pour mixture into chilled pan; freeze 30 minutes. When ice crystals begin to form at edges of pan, stir mixture with fork. Freeze about 2 hours longer, stirring every 30 minutes, until completely frozen.
- To serve, scoop into individual dessert bowls. Garnish as desired.
Nutrition Facts : Calories 80, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 16 g, TransFat 0 g
GRANITA DI CAFFE CON PANNA (ITALIAN COFFEE GRANITA)
You are sure to see people enjoying coffee granita if you visit Sicily during the summer months. Here's the recipe so you can make it at home. It's very easy to do but requires a lot of freezing so best to prepare in advance. It's usually served with whipped cream both at the bottom and on top of the glass, alongside a sweet brioche roll. You can store in the freezer for a few days, just make sure to stir well before serving.
Provided by lacucinadinadia
Categories World Cuisine Recipes European Italian
Time 3h30m
Yield 4
Number Of Ingredients 5
Steps:
- Bring water and sugar to a boil in a small saucepan; simmer until a candy thermometer reads 250 degrees F (120 degrees C), about 5 minutes.
- Remove saucepan from heat; add coffee and vanilla extract. Pour into a metal bowl and mix well. Cool granita mixture to room temperature, about 10 minutes. Freeze for 1 hour.
- Stir the granita vigorously to break up ice crystals. Repeat freezing and breaking up process 4 to 5 more times, 2 to 2 1/2 hours total.
- Drop spoonfuls of whipped cream into 4 short glasses. Divide granita mixture evenly among the glasses. Top with remaining whipped cream.
Nutrition Facts : Calories 106.8 calories, Carbohydrate 18.7 g, Cholesterol 11.4 mg, Fat 3.3 g, Protein 0.6 g, SaturatedFat 2.1 g, Sodium 22.6 mg, Sugar 18 g
COFFEE GRANITA
Wow your party guests with this easy, light dessert and after-dinner coffee all rolled into one. It's a lovely end to any meal and a cooling treat in summer
Provided by Miriam Nice
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- Pour the coffee into a jug and stir in the sugar until it has dissolved. Add the coffee liqueur and leave to cool completely.
- Once cold, pour the mixture into a freezable container and put in the freezer for 1 hr. Mix it with a fork - you should start to see ice crystals forming at the edges. Return to the freezer for 20 mins then stir again. Repeat once or twice more until the granita is all clumps of ice.
- Serve in glasses or bowls as an elegant dessert. For a more indulgent version, add a dollop of mascarpone and a grating of dark chocolate.
Nutrition Facts : Calories 112 calories, Carbohydrate 21 grams carbohydrates, Sugar 21 grams sugar, Protein 0.2 grams protein, Sodium 0.1 milligram of sodium
COFFEE GRANITA
Steps:
- Combine all ingredients and stir until sugar melts. Pour mixture into 9 by 13-inch metal pan and place on level shelf in freezer for half an hour. (Mixture should only come about 1/4-inch up the side of the pan.) Remove and use a dinner fork to scrape any ice crystals that have formed on the side or bottom of the pan. Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours. Once mixture is thoroughly frozen, fluff with a fork and allow flakes to "dry" in freezer another half hour before serving. When served, the granita should look like a fluffy pile of dry brown crystals.
- Scoop into goblets and top with barely sweetened whipped cream, add additional citrus zest if desired.
CAPPUCCINO GRANITA
Someone around here, (I'm not naming names) got me hooked on granitas. This serves a lot, so you can claim more converts. They are yummy!
Provided by little_wing
Categories Dessert
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, combine the coffee, sugar and cinnamon and stir until the sugar is dissolved.
- Whisk in 1/4 cup of the cream and refrigerate for about 30 minutes.
- Pour the mixture into a shallow dish and place in the freezer.
- Using a fork, scrape around the sides of the dish every 30 minutes to break up the ice crystals until all the liquid is completely frozen, about 3 hours.
- Cover tightly with plastic wrap and keep frozen until ready to serve.
- (The granita can be prepared up to 2 days in advance and stored in the freezer.).
- Just before serving, using a handheld mixer, whip the remaining 1 cup cream on medium-high speed until soft peaks form, about 3 minutes.
- Divide the granita among 8 coffee cups with saucers.
- Top each cup with a dollop of whipped cream and a sprinkle of chocolate shavings.
Nutrition Facts : Calories 179.3, Fat 13.8, SaturatedFat 8.6, Cholesterol 51, Sodium 16.6, Carbohydrate 14, Fiber 0.3, Sugar 12.5, Protein 0.9
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- Assemble drip coffee maker according to manufacturer's directions. Place ground coffee in the coffee filter or filter basket. Add 1 3/4 cups water to coffee maker and brew; set coffee aside.
- Combine sugar and 1/3 cup water in a small saucepan. Bring to a boil, and cook 1 minute or until sugar dissolves. Stir in vanilla and cinnamon. Remove from heat, and stir in brewed coffee and milk.
- Cool coffee mixture completely; pour into an 8-inch square baking dish. Cover and freeze at least 8 hours or until firm. Remove coffee mixture from freezer; scrape entire mixture with a fork until fluffy. Spoon into a freezer-safe container; cover and freeze for up to 1 month. Garnish with mint sprigs, if desired.
COFFEE GRANITA {SICILIAN RECIPE} - ITALIAN RECIPE BOOK
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Estimated Reading Time 3 mins
- Brew your coffee a little bit stronger than you would normally drink.I use 4 tbsp ground coffee for 1 ½ cup water. Let is cool.
- In a pot combine water and sugar. Place over a stove top on medium-high heat.Let the sugar dissolve and after the whole thing starts to boil let it simmer for 10 minutes until syrupy.
- In a food processor combine, coffee, syrup and vanilla essence. Pulse it on high speed until it becomes a lighter color, like cappuccino color and very foamy.
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From happymediterraneanlife.com
Author Heather McdanielEstimated Reading Time 5 mins
- Combine the sugar and water in a saucepan. Put over medium high heat until the sugar is dissolved. Let cool.
- For the coffee, you can use instant coffee. I prefer to make a strong batch of coffee in a Moka pot. Let it cool for a few minutes. If you plan to have this treat a night, you may want to stick with decaffeinated coffee.
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Estimated Reading Time 5 mins
- In a large bowl, add instant coffee and sugar. Pour water and mix well. Taste and add sweetener to taste if needed.
- Transfer coffee mixture to a large baking dish suitable for freezing, let it cool completely and place in the freezer. If possible, use a big (to make sure the liquid is as spread out as possible) + metal pan. This will speed up the freezing process.
- Freeze for about 1/2 hour or until icy at the edges. Using a fork, scrape ice crystals from the edges. Stir mixture well, breaking all icy chunks, and put back in the freezer.
COFFEE GRANITA RECIPE (EASY & DECADENT) - COFFEE …
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- In a bowl, mix the brewed coffee and white sugar until the sugar dissolves. Then add the vanilla extract and Kahlua (optional).
- Once the mixture is slushy, remove it from the freezer and stir it intensely for about 30 seconds. You want the crystals to be uniform and fluffy.
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From thesoccermomblog.com
- Combine 4 cups hot coffee, 1/4 cup sugar, and 1/2 teaspoon lemon zest in a large mixing bowl. Coffee should be hot (as opposed to cold or room temperature) to ensure that sugar dissolves completely. Whisk ingredients together until well combined. (For a grown-up treat, add a shot of coffee liquor to your mixture before freezing).
- Pour coffee mixture into a medium baking sheet or brownie pan. A pan with raised sides will help prevent spills.
- Place in freezer for 30 minutes, or until crystals begin to form. As soon as the coffee starts to freeze, use a fork to break up the crystals (carefully, so as not to scratch your metal pan). Return to freezer.
- Repeat this process every 15-20 minutes, continually breaking up the crystals that forms as your mixture freezes. As you do this, you'll see that your mixture takes on a slushy, almost snow-like consistency.
COFFEE GRANITA RECIPE | EATINGWELL
From eatingwell.com
- Place sugar in a large heatproof bowl. Pour the hot coffee over it and stir until the sugar dissolves. Stir in vanilla and let cool to lukewarm. Chill until cold, 40 minutes to 1 hour.
- With a fork, stir the mixture to break up the ice crystals, then smooth the top. Return the granita to the freezer for another 2 hours, stirring and smoothing every 30 minutes.
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