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Coffee Granita makes a cool, refreshing treat. Made of three ingredients, this will become a favorite granita recipe for coffee lovers!
As much as I love homemade ice cream recipes, I also love a how refreshing a granita is on a hot day! For an easy, yet elegant dessert for a simple supper, this coffee granita is just what I need!
I begin with the two main ingredients – my cold brew coffee like I make to use for iced coffee, along with a bit of simple syrup. I also like to add a pinch of espresso powder just to heighten the flavor as the third ingredient. Now, if I am serving it late really late or know that someone is sensitive to caffeine, I’ll use a decaffeinated coffee for the cold brew coffee portion and skip the espresso powder completely. It still tastes fabulous!
I don’t care for my coffee granita to be overly sweet, so I generally make mine using a two parts cold brew coffee to one part simple syrup. If you prefer yours a bit sweeter, I recommend that you taste the mixture as this step and add more simple syrup to reach the amount of sweetness you prefer.
Once you have the mixture at just the right amount of sweetness to your preference, pour the mixture into a shallow metal or another freezer safe container. I like to use a square metal baking pan. Then, pop your granita pan into the freezer. About every twenty to thirty minutes or so, you’ll remove the pan from the freezer and scrape it with the tines of a fork. Then, return it to the freezer, repeating until there is now more loose liquid in the container. Then freeze for an additional thirty minutes.
To serve the granita, I love to scoop it into a glass dessert dish or dessert glass and top with sweetened whipped cream. But seriously, it is amazing just right by itself!
Here’s my Coffee Granita recipe.
Coffee Granita Recipe
- Mix together coffee, simple syrup and espresso powder, if using. Allow to cool completely. Pour into a shallow, freezer safe container and place in the freezer. Scrape with the tines of a fork to break up the granita every 30 minutes until there is no longer any loose liquid left in the granita. Then, freeze an additional 30 minutes.