Sicilian Granita

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Sicilian Granita

Sicilian Granita

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.

Serves 8

Prep Time 135 min

Total Time 255 min.


  • 3 cups freshly brewed espresso, (see Tip)
  • 2/3 cup sugar
  • 1/2 cup whipping cream

Cooking Directions

Step 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.

Step 2

Beat cream in a medium bowl with an electric mixer on high speed until medium peaks form, 30 seconds to 1 minute.

Step 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.