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Sicilian Granita

August/September 2006

Your rating: None Average: 4.1 (7 votes)

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.


Sicilian Granita

Makes: 8 servings, 3/4 cup each (1 1/2 quarts)

Active Time:

Total Time:

Preparation

  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.

Tips & Notes

  • 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

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.

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate, 1 fat


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