Granita is an Italian ice dessert with a crystalline texture. You can substitute espresso in this recipe with two cups very strong brewed coffee, although the flavor will not be as intense.

Martha Stewart Living, June 2002


Recipe Summary

Makes about 3/4 quart


Ingredient Checklist


Instructions Checklist
  • Place espresso in a medium heat-proof bowl, and pour the hot water over it. Let stand to extract as much flavor as possible without becoming bitter, about 30 minutes. The brew should be very strong; it will be diluted with the simple syrup.

  • Strain through a fine mesh sieve into a deep-sided 9-by-12-inch metal baking pan, and discard espresso grounds. Add simple syrup, and stir until it is well combined. Place in the freezer, uncovered, until mixture is nearly set, at least 4 hours, whisking it every hour.

  • Remove mixture from freezer, and scrape surface with the tines of a fork until it is the texture of shaved ice. (If necessary, the mixture can be frozen overnight without whisking; remove it from freezer in the morning, and let sit at room temperature about 10 minutes to allow it to soften before scraping.) Serve.