Granita al caffè con panna (Sicilian coffee granita with cream)
Strong sweet espresso frozen into soft icy crystals and topped with softly whipped cream. A Sicilian summer breakfast and a perfect end to dinner.
- Time3 hr 20
- LevelEasy
- Costabout £0.60 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Stir the caster sugar into the hot coffee until it dissolves completely. Cool to room temperature, then pour into a shallow freezerproof tub or tray.
- 2
Freeze for 1 hour, until ice crystals form around the edges.
60 min - 3
Rake a fork through the mixture, scraping the frozen edges into the middle. Return to the freezer.
- 4
Repeat the raking every 40 minutes, three or four times in all, until you have a tub of loose, sparkly crystals. The granita should look like soft, coarse snow.
120 min - 5
Just before serving, whip the cream with the icing sugar and vanilla until it holds soft floppy peaks.
- 6
Spoon the granita into cold glasses and top with a big spoonful of cream. If it freezes solid, leave it out for 10 minutes and fork it through again.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
