Sicilian Granita

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From: EatingWell Magazine 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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 3 cups freshly brewed espresso, (see Tip)
  • 2/3 cup sugar
  • 1/2 cup whipping cream

Preparation

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  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.
  • 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 information

  • Serving size: 3/4 cup
  • Per serving: 117 calories; 5 g fat(3 g sat); 0 g fiber; 19 g carbohydrates; 0 g protein; 2 mcg folate; 17 mg cholesterol; 19 g sugars; g added sugars; 152 IU vitamin A; 0 mg vitamin C; 12 mg calcium; 0 mg iron; 18 mg sodium; 118 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, 1 fat

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