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Sicilian Granita

Source: © EatingWell Magazine
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Active Time:  2 Hours 15 Minutes
Total Time:  4 Hours 15 Minutes
  8 servings, 3/4 cup each (1 1/2 quarts)
This is a traditional Sicilian dessert for the hot weather. It starts with an icy espresso granita ("little grains" in Italian). The crystals are scraped up with a fork and served with a dollop of whipped cream.

Make Ahead Tip: Freeze in a sealable plastic container for up to 1 week.
3 cups  freshly brewed espresso (see Tip)
2/3 cup  sugar
1/2 cup  whipping cream

Tip:  If you don't have an espresso maker, use instant espresso powder and water; store the powder in your freezer after opening. Instant coffee will also work in a pinch, it just won't be as full-flavored.
Sicilian Granita Recipe at
Stir hot espresso and sugar in a medium bowl until the sugar dissolves. Let the mixture cool to room temperature, then pour into a 9-by-13-inch baking pan. Place on a level surface in your freezer and freeze for 2 hours, stirring and scraping with a fork every 20 minutes to break up the ice crystals. Cover and freeze for at least 1 hour more.

Beat cream in a medium bowl with an electric mixer on high speed until medium peaks form, 30 seconds to 1 minute.

Scrape the frozen granita into ice crystals using a sturdy fork. To serve, layer the granita with whipped cream in goblets or simply top with a dollop of whipped cream.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   8 servings, 3/4 cup each (1 1/2 quarts)
Calories: 123
Fat. Total: 5g
Sodium: 13mg
Carbohydrates, Total: 19g
Fat, Saturated: 3g
% Cal. from Fat: 37%
Cholesterol: 20mg
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