Granita di Caffe
In the hot, dry summers in Sicily, an icy slush of strong espresso and simple syrup is the perfect refresher. It's often served as a parfait layered with rich, lightly sweetened whipped cream. Michael Kraus

Both bold and refreshing, this sweet coffee cooler is enjoyed by the locals on hot summer days in Sicily. This recipe first appeared in our Jan/Feb 2013 issue along with our article The World of Coffee.

Yield: serves 2-4


  • 12 cup sugar
  • 13 cup strong brewed espresso
  • Whipped cream and chocolate-covered espresso beans, for garnish


  1. Heat sugar and 1 cup water in a 2-qt. pan over medium-high heat. Dissolve sugar, stir in coffee; cool. Pour into an 8″ x 8″ baking dish; freeze. Stir mixture every hour as crystals form. Spoon into glasses; top with whipped cream and beans.