Saveur

Photo: Christopher Hirsheimer

(Granita)

SERVES 4 – 6

This refreshing frozen dessert is a water-based ice sweetened with sugar and flavored with everything from fruit to coffee. In Sicily, granitas and other frozen desserts are often served with or in brioche buns.

FOR COFFEE GRANITA:
2 cups (16 oz.) freshly brewed espresso, at room
   temperature
1⁄2 cup sugar

FOR LEMON GRANITA:
1 1⁄2 cups fresh lemon juice (juice of 8–9 lemons)
1⁄2 cup sugar

1. For coffee granita: Put espresso and sugar into a medium bowl and stir with a wooden spoon until sugar dissolves completely, about 3 minutes.

2. Pour coffee mixture into a medium baking dish and transfer to the freezer. Using the tines of a fork, stir the mixture every 30 minutes, scraping edges and breaking up any chunks as the mixture freezes, until granita is slushy and frozen, about 4 hours.

3. For lemon granita: Put lemon juice, sugar, and 1 cup water into a medium bowl and stir with a wooden spoon until sugar dissolves completely, about 3 minutes.

4. Pour lemon juice mixture into a medium baking dish and transfer to the freezer. Using the tines of a fork, stir mixture every 30 minutes, scraping edges and breaking up any chunks as the mixture freezes, until granita is slushy and frozen, about 4 hours.

5. Divide granitas into individual serving glasses or transfer into plastic containers, cover, and freeze until ready to serve or up to 4 days.

This article was first published in Saveur in Issue #52