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20 minute dinner recipes

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Sicilian Granita


From EatingWell:  August/September 2006

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.

8 servings, 3/4 cup each (1 1/2 quarts) | Active Time: 2 1/4 hours | Total Time: 4 1/4 hours (including freezing time)



  1. 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.
  2. Beat cream in a medium bowl with an electric mixer on high speed until medium peaks form, 30 seconds to 1 minute.
  3. 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.


Per serving : 123 Calories; 5 g Fat; 3 g Sat; 0 g Mono; 20 mg Cholesterol; 19 g Carbohydrates; 0 g Protein; 0 g Fiber; 13 mg Sodium; 104 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate, 1 fat

Tips & Notes