This authentic Italian coffee granita recipe is a quick and easy refreshing frozen dessert, with just two ingredients!
What is coffee granita?
Coffee granita (or Granita al Caffè in Italian) is a simple Sicilian recipe, with a strong coffee flavor and delicious crunchy finish.
It’s made by stirring together coffee, sugar, and sometimes liqueur, then occasionally scraping the mixture with a fork as it freezes to create its quintessential icy texture.
In Sicily, coffee granita is a popular summer breakfast, traditionally topped with whipped cream and served with brioche buns on the side.
The treat is eaten like ice cream as a tasty snack or dessert in other parts of Italy, especially during the warmer months.
Below is my own family’s version of the original, passed down for centuries and given to me by my great grandmother.
She shared it with me, and now I get to share it with all of you!
Also try these Coffee Truffles
Differences between granita and sorbet
While the ingredients of the cold desserts are often similar, their preparation techniques yield two completely different recipes.
Sorbet is smooth and creamier than granita. Its texture is achieved through churning in an ice cream machine or sometimes a blender to add air and break up ice crystals.
In contrast, granita has a course, granular texture. You need no ice cream maker for granita, just a long shallow pan, a fork, and a freezer.
Step by step recipe video
Key ingredients
Coffee – Use your favorite brewed strong black coffee or espresso. Or go with decaf coffee if you prefer.
Sugar – White granulated sugar or brown sugar work best for the recipe. For a sugar free and keto version, use granulated erythritol or xylitol. I have not tried honey or pure maple syrup here.
Liqueur – The frozen coffee recipe tastes fantastic with optional coffee liqueur, hazelnut liqueur, vanilla, almond, chocolate, or orange liqueur. Experiment with different flavors to customize your own results.
For the best results, stick to two tablespoons because adding more may give you a slushy consistency.
Still craving coffee? Try this Frappuccino Recipe
Katie’s serving suggestions
I love pairing this coffee dessert with vanilla or dairy free Coconut Ice Cream.
In Italy, it is commonly layered with sweet whipped cream (granita al caffè con panna) in a chilled glass. The recipe is served alongside a sweet roll for dipping.
Try adding a garnish of shaved dark chocolate or finely chopped pistachios.
Or add a scoop to your next cup of blended iced coffee and enjoy the frosty drink with either a straw or spoon.
How to make the best coffee granita
- Gather your ingredients, as well as a long shallow baking tray or pan. A 9 x 13 inch pan works best, but other sizes are also fine. In the photos and video above, I used an 8 x 8 inch pan.
- Combine the brewed coffee and sugar in a large mixing cup, and whisk to dissolve the sugar. If using liqueur or extract, stir it in here as well.
- Pour the liquid into the baking tray, and carefully transfer to the freezer. Freeze for about one and a half hours.
- Remove the tray from the freezer, and use a fork to stir the slushy coffee. Break up any frozen pieces, then return to the freezer.
- Repeat this process every 30 minutes to an hour, stirring with a fork and breaking up chunks of coffee ice. The process should take around four or five repetitions total before achieving its classic granita texture.
- Serve right away, or cover and freeze overnight or until ready to enjoy.
- Store leftovers covered in the freezer for up to three months.
- 3 cups strong brewed coffee (720g)
- 3/4 cup granulated sugar or xylitol (150g)
- 2 tbsp coffee liqueur or orange or hazelnut liqueur (optional) (30g)
- 1 tsp pure vanilla extract (optional)
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To make easy homemade coffee granita, first combine the brewed coffee, sugar, and any optional ingredients in a large mixing cup. Stir to dissolve the sugar. Pour into a long shallow baking pan, and freeze for 1 1/2 hours. Then use a fork to stir the slushy coffee and break up any frozen pieces. Return to the freezer. Repeat the stirring and scraping process about every half hour, about five repetitions total until the mixture achieves its classic icy granita texture. Serve in chilled glasses, or cover and freeze overnight or until ready to eat. Keep leftovers covered and frozen for up to three months.View Nutrition Facts
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