Coffee Granita Recipes
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
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 (CAFFé GRECO)
How to make a quick and easy summer dessert.
Categories Coffee Dessert Frozen Dessert Vanilla Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings or about 3 3/4 cups
Number Of Ingredients 4
Steps:
- Stir together coffee and sugar in a bowl until sugar is dissolved, then stir in vanilla. Pour into an 8-inch metal baking pan (1-quart capacity) and freeze, stirring every 30 minutes, until slushy, about 1 1/2 hours.
- Transfer mixture to a bowl and stir vigorously with a fork until slightly smoother and more uniform in texture, 30 seconds. Freeze until firm enough to scoop, about 30 minutes more.
- Divide granita among serving dishes and top with whipped cream.
COFFEE GRANITA
I should call this lazy granita as the use of the food processor makes this simple and less labor intensive than the typical process of watching the freezing ice and regularly breaking it up. This is a delightful summer treat that satisifies the need for an evening sweet. Cooking time is freezing time.
Provided by justcallmetoni
Categories Frozen Desserts
Time 1h35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Add splenda and any desired flavorings into coffee. Pour into ice cube trays until mostly frozen - about 60 to 90 minutes. There may be a little liquid at the bottom of the cubes. That's fine.
- Put ice cubes in food processor and pulse until you have slush with no visible chunks.
- Place slush in a covered bowl back in the freezer for 30 minutes or until ready to serve.
- If you are freezing 30-90 minutes, remove bowl from freezer and scrape the slushy ice into serving cups.
- If you are freezing much longer, you may want to return the granita to the food processor for a quick whirl before serving.
Nutrition Facts : Calories 19.9, Sodium 4.2, Carbohydrate 4.8, Sugar 4.3, Protein 0.2
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.
COFFEE GRANITA
Categories Coffee Liqueur Dessert No-Cook Vegetarian Frozen Dessert Summer Vegan Party Bon Appétit Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Stir first 4 ingredients in bowl until sugar dissolves. Pour into 13x9x2-inch metal pan. Chill 2 hours; mix in sambuca.
- Freeze coffee mixture until icy at edge of pan, about 45 minutes. Whisk to distribute frozen portions evenly. Freeze again until icy at edge of pan and overall texture is slushy, about 45 minutes. Whisk to distribute frozen portions evenly. Then freeze until solid, about 3 hours. Using fork, scrape granita down length of pan, forming icy flakes. Freeze at least 1 hour. (Can be made 1 day ahead. Cover; keep frozen.)
- Serve withWhite Chocolate Sambuca Cream.
- Presentation
- Orange peel strips or chocolate-covered coffee beans
- Working quickly, scoop granita into glasses, filling halfway. Fill to top with cream. Garnish with peel or coffee beans.
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.
More about "coffee granita recipes"
COFFEE GRANITA {SICILIAN RECIPE} - ITALIAN RECIPE BOOK
From italianrecipebook.com
Servings 3Estimated Reading Time 3 minsCategory DessertTotal Time 3 hrs
- 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.
BAREFOOT CONTESSA | COFFEE GRANITA | RECIPES
From barefootcontessa.com
- Place the cream, confectioners’ sugar, granulated sugar, crème fraîche, and vanilla in the bowl of an electric mixer fitted with the whisk attachment.
GRANITA DI CAFFè (COFFEE GRANITA) | ITALY MAGAZINE
From italymagazine.com
Category Dolce
COFFEE GRANITA - FINE DINING LOVERS
From finedininglovers.com
Servings 4Total Time 3 hrs
COFFEE GRANITA RECIPE - BBC FOOD
From bbc.co.uk
Servings 4Category Desserts
COFFEE GRANITA RECIPE | EATINGWELL
From eatingwell.com
Total Time 4 hrs 15 minsCalories 101 per serving
- 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.
- When the mixture is cold, transfer it to a 9-by-13-inch metal pan. Freeze until slushy, about 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.
COFFEE GRANITA PARFAIT RECIPE - THE SOCCER MOM BLOG
From thesoccermomblog.com
Ratings 1Calories 636 per servingCategory Dessert
- 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 (EASY & DECADENT) - COFFEE AFFECTION
From coffeeaffection.com
5/5 (1)Total Time 3 hrs 40 minsCategory DessertCalories 120 per serving
- In a bowl, mix the brewed coffee and white sugar until the sugar dissolves. Then add the vanilla extract and Kahlua (optional).
- Pour the mixture into the large baking pan and freeze for about 3 hours, stirring every 30 minutes.
- 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.
ITALIAN COFFEE GRANITA RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
Cuisine ItalianCategory DessertServings 8Total Time 15 mins
- Pour coffee mixture into a 13x9-inch baking dish. Cover tightly with plastic wrap and freeze approximately 45 minutes or until icy at edge of pan.
- After 45 minutes, whisk to distribute frozen portions evenly. Cover and freeze again until icy at edge of pan and overall texture is slushy (be sure to scrape the ice crystals off the sides and into the middle of the pan) about 45 minutes.
- After 45 minutes, again whisk to distribute frozen portions evenly. Cover and return to freezer and freeze about 3 hours or overnight until frozen solid.
COFFEE GRANITA - ALTON BROWN
From altonbrown.com
Servings 6Estimated Reading Time 1 minCategory SweetsTotal Time 5 hrs 35 mins
- Combine all ingredients in a medium mixing bowl and stir until sugar melts. Pour mixture into 9-by-13-inch metal pan (the mixture should only come about 1/4 inch up the side of the pan) and place on level shelf in freezer for 30 minutes. 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 30 minutes 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.
SIMPLE COFFEE GRANITA RECIPE - HAPPY MEDITERRANEAN LIFE
From happymediterraneanlife.com
Author Heather McdanielTotal Time 8 hrs 20 minsCategory DessertCalories 71 per serving
- 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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4.5/5 (2)Calories 218 per servingEstimated Reading Time 2 mins
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