Coffee Granita

Coffee Granita

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From: EatingWell Magazine, March/April 2016

This easy dessert recipe is Cuba's answer to sno-cones. Use freshly brewed strong coffee if possible, but morning leftovers work too—just heat 4 cups of coffee with the sugar until the sugar dissolves. If you prefer your coffee with a little cream, try the granita with a splash of evaporated milk on top.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 cup freshly ground coffee
  • 4¾ cups water
  • ¾ cup sugar
  • ¾ teaspoon vanilla extract


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  1. Brew a pot of coffee with the ground coffee and water.
  2. Place sugar in a large heatproof bowl. Pour the hot coffee over it and stir until the sugar dissolves. Stir in vanilla and let cool to lukewarm. Chill until cold, 40 minutes to 1 hour.
  3. When the mixture is cold, transfer it to a 9-by-13-inch metal pan. Freeze until slushy, about 1 hour.
  4. With a fork, stir the mixture to break up the ice crystals, then smooth the top. Return the granita to the freezer for another 2 hours, stirring and smoothing every 30 minutes.
  5. To serve, scrape the granita into dessert bowls, taking care not to compress the icy crystals.
  • Make Ahead Tip: Freeze for up to 1 week. Let stand at room temperature for about 20 minutes before serving to soften slightly.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 101 calories; 0 g fat(0 g sat); 0 g fiber; 25 g carbohydrates; 0 g protein; 3 mcg folate; 0 mg cholesterol; 25 g sugars; 25 g added sugars; 0 IU vitamin A; 0 mg vitamin C; 3 mg calcium; 0 mg iron; 3 mg sodium; 79 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ other carbohydrate

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