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. Source: EatingWell Magazine, August/September 2006

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Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.


Make Ahead Tip: Freeze in a sealable plastic container for up to 1 week.

Tip: If you don't have an espresso maker, use instant espresso powder and water; store the powder in your freezer after opening. Instant coffee will also work in a pinch, it just won't be as full-flavored.

Nutrition Facts

117 calories; 4.8 g total fat; 3 g saturated fat; 17 mg cholesterol; 18 mg sodium. 118 mg potassium; 18.6 g carbohydrates; 19 g sugar; 0.3 g protein; 152 IU vitamin a iu; 2 mcg folate; 12 mg calcium; 73 mg magnesium;