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Coffee Granita

Coffee Granita


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Turn your favorite caffeinated beverage into a frozen treat by making this refreshing granita. We like to sweeten ours...

Coffee Granita

Turn your favorite caffeinated beverage into a frozen treat by making this refreshing granita. Serve the granita in coffee cups topped with whipped cream for a fun presentation.

Ingredients

  • 1 Cup sugar
  • 4 Tablespoons coffee or espresso, brewed strong
  • 1 cinnamon stick
  • Whipped cream, for serving

Servings4

Calories Per Serving195

Folate equivalent (total)0.3µg0.1%


Begin by dissolving the sugar in the hot coffee.

Allow it to cool, then pour it into the container and place it in the freezer. As soon as it has begun to form ice crystals around the edge, stir it with a fork to distribute the ice. (In a conventional freezer it can take 2-3 hours to reach this stage – so keep an eye on it.)

After that keep returning and forking the ice crystals around until you have no liquid coffee left. This can take up to another 3 hours, but it is impossible to be exact as freezers vary. You can serve the Coffee Granita at this point. If you need to leave it frozen, all you do is remove it to the main body of the fridge 20 minutes before serving.

To break up the ice, use a strong fork: this is not meant to be like a sorbet, but is served as coffee-flavoured ice crystals. Topped with whipped cream, it is a lovely, refreshing way to end a good meal.


Granita di caffe (coffee granita)

There is no better way to jettison yourself out of overheated doldrums than an icy glass of granita di caffe con panna, a parfait of sweetened granular espresso ice layered with dollops of barely sweetened whipped cream.

If you don’t want to deal with making the coffee, you could just buy a few shots to-go from your local coffee spot. Remember that sweetness dulls when frozen, so the espresso should be slightly sweeter than you might think.

If you want an easy, high-quality cheat to bump up the coffee flavor, get yourself a bottle of Trablit, a French-made coffee extract. Just a small spoonful will enhance the coffee flavor (and color) without adding any bitterness. It was the Angeli tiramisu secret for years.

To make simple syrup, combine equal parts water and sugar in a saucepan, warming and stirring until the sugar is dissolved the syrup will keep, covered and refrigerated, up to 2 weeks.

In a large Mason jar or sealable container, combine the coffee and water, giving it a good stir. Cover and set aside for 12 hours to give the coffee time to infuse. Strain the coffee using a coffee filter, double layer of cheesecloth or tea towel. Taste and sweeten the granita base as desired with simple syrup.

Pour the granita base into a large, sealable plastic bag or cake pan and freeze. When the liquid begins to freeze, after about an hour, give the bag a good squeeze or scrape a fork repeatedly across the freezing brew in the pan. Repeat every hour until you have icy granules.


Related Video

I enjoyed this recipe. Its similar to the one on www.bestcoffee.com but it has nice twist.

You need to start this about 8 hours ahead. I did not have sambuca so I used a Portuguese herb liqueur, Licor Beirao. My guests ranted about it!

My guests felt the coffee needed more sugar. it wasn't nearly sweet enough to be enjoyed. Even the sambuca cream wasn't enough to make this dessert palatable.

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Coffee granita

You’d think granita would be a regular summertime craze, particularly around here, with our wealth of summer fruit. It’s cold and sweet, lighter than ice cream, easier to make than sorbet and just darned pretty to look at. You don’t even need any special equipment for it -- a baking dish, a freezing compartment and a fork will do the job.

The Italian name means “grainy,” because the fruit juice or other liquid is broken up several times as it freezes, creating a texture like coarse sand. It’s traditional to serve granita in a glass bowl or goblet so you can enjoy its color and the alluring glitter of the ice crystals.

But not only is granita far from common in this country, it seems never to have been the subject of a book in English. Until now, that is.

The book is “GranitaMagic” (Artisan, $15), which gives 55 granita recipes. Alongside the traditional fruit and coffee versions are exotic vegetable granitas (usually intended as garnishes, such as the horseradish granita), herb and flower granitas and a few involving wine (which should be broken up at the last minute, since alcohol retards freezing).

The author is Nadia Roden, whose last name might ring a bell. She’s the daughter of Claudia Roden, the London-based author of books on Jewish and Mediterranean food, and there are a few signs of the relationship in the new book, such as a recipe for frozen gazpacho.

The younger Roden is a painter and designer based in New York she has created textile designs for the Guggenheim, the Metropolitan Opera and Neiman Marcus, among other clients. Her book is charmingly illustrated with what are, in effect, fabric patterns based on granita ingredients -- lemongrass lengths alternating with cross-sections spirals of blueberries strawberries alternating with heart shapes -- rendered in the loose, whimsical, lyrical style of 1950s textile designers such as Lucienne Day.


  • 600ml/1 pint strong, hot espresso coffee
  • 120g/4oz caster sugar
  • Whipped cream, to serve
  • You'll also need:
  • Shallow baking dish (about 1litre/1¾ pints capacity)

Put a shallow baking dish into the freezer.

Stir and dissolve the sugar into the coffee. Set aside to cool.

Pour the coffee mixture into the dish and freeze for 40 mins. Check to see if there are any ice crystals forming around the edge. If there is, gently bring them into the liquid centre using a fork. Place the granita back into the freezer

Have another look again in about 20 mins and repeat the same process as step 3. Keep doing this until the entire mixture is a mass of coffee crystals with no remaining liquid parts. Once this has been achieved, tip the granita into a plastic, lidded box and store in the freezer until needed.


Granita di caffè (Coffee granita)

Don't let the hot lava that Sicily's Mount Etna occasionally emits fool you.The island's inhabitants have known for at least two millenia that Mungibeddu ('Beautiful Mountain' in Sicilian) is a natural source of refreshment and refrigeration, with snow in its crevices lasting through even the hottest summer. Two thousand years ago, Greek and Roman colonists used lumps of the volcano's snow to chill their wine. Several centuries later, the Arabs used them to chill the sweet fruit and rose water syrups they called sharbats. During the Renaissance, much of nearby Catania's revenue came from the export of harvested ice and snow to other Italian city states and the island of Malta. And, at some point after the 16 th century discovery that ice and salt mixed together had a freezing effect, Sicilians began to enjoy flavoured granular shards of ice churned in a pozzetto (a wooden vat containing a metal bucket surrounded by ice and salt) now best known as granita.

Eating granita is one of the ways Sicilians cope with the relentless heat of their summers. It's mopped it up with a brioche col tuppo (a distinctly-shaped sweet bun said to resemble the chignon Sicilian women traditionally wore their hair in) for breakfast. It's savoured as a thirst-quenching afternoon pick-me-up when the sun really starts to scorch. It's also enjoyed as the sweet conclusion to an evening meal.

Depending on seasonal availability and your location in Sicily, granita can also be found in a variety of flavours. Lemon, strawberry, almond, chocolate, fig and even jasmine are just a few of the aromatic delights you'll come across along the vast Mediterranean isle.

In the city of Messina and Sicily's northeast, locals generally forgo their morning cappuccino and cornetto ('croissant') in summer. Instead, they often opt for a breakfast consisting of coffee-flavoured granita topped with whipped cream and accompanied by the aforementioned sweet bun.

The messinesi generally go to their local bar (the Italian word for 'café') for their caffeinated granita fix. It is, however, remarkably easy to prepare granita di caffè at home, even with minimal equipment. In the recipe below, I've indicated two different ways to make your own coffee granita. In the absence of an ice-cream maker, you'll just need a bit of time, a shallow-freezer proof container and a fork to stir and scrape down the coffee-flavoured shards that will have started to form after a couple of hours in the freezer.

Just a few notes on the following recipe, adapted from Mary Taylor-Simeti's. First of all, the consistency of your granita di caffè can vary depending on which method you use. If using an ice-cream maker (essentially, a modern-day pozzetto), your granita will have a smooth, almost creamy consistency. If you opt for the low-tech method, your granita will be more granular, with coarse shards of ice peaking from its surface. Secondly, I've indicated to use espresso coffee which may not be available to everyone. Please feel free to replace this with whatever coffee you have on hand, even if it is a bit watered-down or weaker than the moka-percolated coffee that is generally consumed in Italian households. And, finally, if you'd rather avoid the side effects of consuming too much coffee, don't hesitate to use a decaffeinated variety either.


How To Make A Frozen Coffee Drink That Will Put Starbucks To Shame

There’s a reason the Starbucks Frappuccino became such an iconic treat: Coffee “slushies” hit the elusive sweet spot between indulgence and refreshment.

High-falutin’ coffee snobs may feel tempted to dismiss these blended beverages as “not real coffee.” But the longstanding Italian tradition of granita , a dessert made from semi-frozen and shaved espresso, begs to differ.

Frozen coffee deserves respect and full, unabashed enjoyment. However, it can be a challenge to whip up a version in a home kitchen that compares with the drinks available at coffee shops. With that in mind, we asked a group of coffee pros for their best frozen coffee-making advice, and they offered up these tips and recipes.

1. Strong coffee works best.

Because frozen coffee drinks are blended with ice, a common complaint is that they tend to taste watered down. To ensure the presence of distinct coffee flavor throughout your beverage, blogger Jee Choe of Coffee At Three recommends using “s trong brewed coffee or cold brew concentrates, since they won’t water down the flavor once it’s all blended with ice.”

Deanne Gustafson, co-founder of Kombucha On Tap , a Southern California company that also distributes cold brew coffee in kegs and cans, views cold brew as the ideal base for a frozen coffee. “C old brew is less acidic than regular coffee, so it makes [a frozen coffee] taste sweet without adding calories,” Gustafson said.

2. Add a bit of finely ground coffee to the blender.

If you’re looking for a quick and simple way to enhance the coffee flavor in your frozen drink, try this technique used by Dan Pabst, coffee and new product development manager of Melitta Coffee: “When making a frozen coffee beverage, in addition to using some kind of liquid coffee ingredient, also blend in 1/2 teaspoon or so of finely ground coffee. It adds some serious coffee flavor!”

3. If all else fails, it’s also possible to make a great frozen coffee with the instant stuff.

Thanks to the recent mega-popularity of dalgona coffee, instant coffee finds itself more relevant than ever. If you’re fresh out of cold brew or coffee grounds but have some instant java available, then you’ll be glad to know that a great frozen coffee is still within reach.

“A dark roast instant coffee will give you a flavor profile closer to Starbucks, whereas a medium roast may be closer to something you’d get at your local shop,” advised Ian Kolb, manager of CupLux Coffee in Charlotte, North Carolina. “Completely dissolve the instant coffee in 2 ounces of water, preferably hot. Pour the coffee into the blender and then add the remaining ingredients into your blender. Blend until you reach your desired consistency.”

4. Get strategic with your ice cubes.

Yes, potent coffee will lower the risk of a diluted frozen coffee drink, but it’s also essential to carefully select your ice cubes and your blending process.

“ The key to any frozen beverage/cocktail is ice control,” said Mike Arquines, co-founder of Mostra Coffee in San Diego. “Taking dilution and final texture into consideration [every] step of the way is the difference between a smooth and creamy drink and a gritty, crushed ice mess.”

David Duron, co-founder of Hawaii-based coffee roaster Brazen Hazen , urges frozen coffee enthusiasts to “ freeze coffee in ice cube trays and use those instead of regular ice cubes.”

From an equipment standpoint, Choe suggests using a blender tamper, which will crush ice more evenly: “ It makes a huge difference in making the smoothest frozen coffee.”

5. Don’t feel obligated to add tons of mix-ins and toppings .

Many Frappuccino naysayers claim these drinks include too many added ingredients ― that chocolate syrup, crushed cookies or caramel completely eclipse the coffee flavor. If you share these concerns, then take comfort from the words of Raffaello Van Couten of Eleva Coffee in Brooklyn, New York: “Keep it simple, keep it delicious. Consumers want a wow factor, but don’t want to think about it.”

6. Want to spike your frozen coffee? Pick a flavorful spirit that packs a punch.

The combination of liquor and coffee spans innumerable cultures, and for excellent reason. When making a spiked frozen coffee, you can certainly choose an “obvious” spirit like coffee liqueur or Irish cream. But Egor Polonskiy, m anager of trade education and mixology at Patrón , challenges you to get creative.

“Frozen coffee is a unique drink concept, [and] you can use a variety of different spirits as a base,” Polonskiy said. “I recommend finding something that has a lot of flavor, complements your coffee, and has [a high] enough proof to stand out in a drink.”

Read on for three frozen coffee recipes worth trying in your own blender.

Mocha Frappe

From Lisa Leventhal (national brand ambassador, The House of Sōmrus)


Where Does Granita Fit on the Mediterranean Diet?

Wait, can you still have granita on the Mediterranean Diet? Yes, you can.

Obviously, this is very high is sugar. Granita is a nice sweet treat to have once every now and again. Another trick to enjoy granita is to keep your portions small. You don’t need a huge bowl of it like you’re scooping our a gallon of ice cream.

It takes a lot of work to get a small cup of granita because you have to scrape it yourself, which turns into another incentive to keep your portions small.

It also helps to remember that the caffeine and sugar will keep you up until 3am. Trust me, I learned that from experience.

You don’t want to have it nightly. You might as well eat fast food because there’s so much sugar in it.

I have a sweet tooth, so I have it once a week during the summer months. During the winter, I just want to bundle up with some hot tea.

What I love about granita is that you can get incredibly creative with it. You can use all types of Mediterranean flavors, including figs, raspberries, lemon, chocolate, and almond. If you wanted to try different flavors, use this recipe as your base and replace the coffee with whatever flavor you choose.


I used a dark roast coffee. You can use a flavored coffee, which will give the coffee granita recipe a fun flavor!

If you aren’t into dark or French roasts and prefer something milder, a breakfast roast coffee is fine to use.

You can even use instant espresso powder like Cafe Bustelo, if you like.

Brew and use whatever you have on hand!

Just remember that the stronger the coffee, the more sweetener and coconut milk you may have to use.



Comments:

  1. Yolyamanitzin

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  2. Hadwyn

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  3. Mikanos

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