Coffee Granita Recipe


5 from 1 vote
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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!

Coffee Granita Recipe from

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!

Coffee Granita Recipe from

To the hot brewed coffee, add your sugar and espresso powder. Stir until the sugar has dissolved. Then, pour the mixture into a freezer-safe baking dish. Then, place 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!

Coffee Granita Recipe from

Here’s my Coffee Granita recipe.

Coffee Granita Recipe

5 from 1 vote
Coffee Granita makes a cool, refreshing treat. Made of three ingredients, this will become a favorite granita recipe for coffee lovers!
Prep Time: 4 hours
Total Time: 4 hours
Servings: 6


  • 2 cups coffee, strong black coffee
  • 1/2 cup sugar
  • 1/8 teaspoon espresso powder, optional


  • Mix together coffee, sugar, and espresso powder. Stir until the sugar has melted. Allow to cool completely. Pour into freezer-safe 9×13 baking dish 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, about 3 hours. Then, fluff the granita with the fork and freeze for an additional 30 minutes.
  • Serve cold in small glass dishes or cups.


Calories: 64kcal | Carbohydrates: 17g | Protein: 0.003g | Fat: 0.1g | Sodium: 0.2mg | Potassium: 1mg | Sugar: 17g | Calcium: 0.2mg | Iron: 0.01mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. Ismail N says:

    Hi Robyn, if I’m too lazy to make the syrup, would it be ok if I use honey instead? But when I think about it, raw honey probably doesn’t freeze well, right?

  2. bridget {bake at 350} says:

    Looks so good, Robyn! Perfect for summer!

  3. Gaby says:

    I love granita and this is so perfect!

  4. Paul says:

    Hey can someone tell me how many ounces are in 1 part I’m not sure how you measure that.