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When traveling throughout Italy, there is one specialty that is impossible to miss: espresso! Enjoy it in the morning in cappuccino form, hop into a bar and order a quick shot at lunch, or experiment with it in desserts like tiramisu. Espresso can also be a delicious, cold treat -- Italians serve espresso over ice cream as affogato, or shaken over ice as caffé ghiacciato. There are virtually unlimited ways to enjoy espresso, and one of our favorites is Granita di Caffé!
Known for its bold, rich, refreshing flavor, granita di caffé, or frozen espresso, is a Sicilian summer favorite. This perfect refresher combats the heat and humidity of summer with gusto. Made without milk or cream, this granita is light, perfect to transport in a cooler and enjoy at the beach or outside at a picnic. Make this icy espresso treat in bulk, throw it in the freezer and enjoy it all summer long!
This simple recipe calls for only 3 ingredients: a strong, full-bodied espresso, sugar, and water. For this recipe, we use Geraci whole bean espresso, produced in San Giuseppe, Sicily. This blend is made of arabica and robusta beans which creates a balanced espresso, rich in flavor and perfect for this granita. Once you learn how to make Granita di Caffé, it'll quickly enter your summer rotation!
Serves 6 - 8
Geraci Whole Bean Espresso(3 cups, approximately 9 shots)
½ cup of sugar (increase or decrease depending on level of sweetness preferred)
1 cup of water