RecipesDessertsFreezer FriendlyPareveVegan

Espresso Granita

Name: Espresso Granita
Prep time: 5 min
Total time: 5 min
Ingredients: 3 cup freshly brewed coffee or espresso; 1/3 to 1/2 cup sugar; Chocolate Sabayon: (optional (optional))

Chef Laura Frankel • Mar 7, 2011 (Updated: Aug 20, 2019)Comment Jump to Recipe

A cool refreshing twist on iced coffee, perfect for Shabbat lunch or any time.

Espresso Granita

Prep Time 5

Total Time 5

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Servings

Ingredients

3 cup freshly brewed coffee or espresso
1/3 to 1/2 cup sugar
Chocolate Sabayon: optional (optional)

Instructions

Pour the coffee into a large bowl. Whisk in 1/3 cup of sugar and taste; adjust sweetness if necessary, a spoonful at a time.
Pour the mixture into a shallow metal pan.
Freeze, scraping the granita every hour or so with a fork to break up the ice crystals. When finished, the crystals should be fine and sandy.
Serve the granita with a dollop of chocolate sabayon, if desired.
This wonderful recipe is from Laura Frankel’s Jewish Cooking for All Seasons. One of the best things about this recipe, is that it can be served year round.
To dress it up, serve the granita in a tall class with a spoonful of chocolate sabayon.

Category: RecipesDesserts

Diets: Freezer FriendlyPareveVegan

About Chef Laura Frankel

LAURA FRANKEL is a noted Kosher Chef and the author of Jewish Cooking for All Seasons and Jewish Slow Cooker Recipes (Agate Publishing). Her third book, Clean Slate Jewish Cooking is to be published in 2017. She is the founder of Shallots Restaurants in Chicago, Skokie and New York and she worked for Wolfgang Puck for 10 years.Chef Laura claims that she was born knowing how to cook and understanding ingredients. Whether or not that is true, she has made many people across the country and around the world happy with her food, including her 3 sons who love to eat great food. Chef Laura spends her days in pursuit of the perfect bite and will be working with the team to create innovative recipes and tips for busy home-cooks everywhere.