Recipe Image

Coffee Granita

  • 20 m
  • 4 h 15 m
Darra Goldstein
“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.”


    • 1 cup freshly ground coffee
    • 4¾ cups water
    • ¾ cup sugar
    • ¾ teaspoon vanilla extract


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/18/2019