Granita di Caffè con Panna
Sicilian iced coffee crystals, strong and just sweet, piled under a cloud of softly whipped cream.
- Time4 hr 15
- LevelEasy
- Costabout £0.55 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. Add the cold water and leave to cool to room temperature.
- 2
Pour into a shallow metal or plastic tray, about 20 cm square, so the liquid is no more than 2 cm deep. Freeze for 1 hour.
- 3
Scrape the frozen edges into the middle with a fork. Freeze again and repeat every 45 minutes, for about 3 hours in all, until you have a pile of light, dry crystals.
180 min - 4
Just before serving, whip the cream with the caster sugar and vanilla to soft peaks. It should flop gently off the whisk.
- 5
Rake the granita once more with the fork, spoon it into chilled glasses and top with a generous spoonful of cream. Serve at once.
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.
