We could wax poetic on the joys of iced coffee all summer long. But there’s one omnipresent issue that we’ve merely breezed over.Melty ice.
It might seem like a small complaint. Unnecessarily picky, even, to make a fuss about it. But as coffee aficionados know all too well, melting ice waters down a perfect brew. Though coffee ice cubes help, they can still mess with the milk-to-coffee ratio.
Enter the espresso granita. We’ve warmed up to the Italian slushy treat this summer (see: White Tea-Lemonade Granita) because it’s so flavorful and refreshing.
No watered-down beverages here. It’s all rich, smooth, strong espresso so cold, it’s frozen. Top it off with a bit of almond milk or coconut creamer for an elegant afternoon pick-me-up inspired by summers in Sicily—and free of superfluous ice cubes.
Espresso Granita
Yield: 4 to 6 servings
Active Time: 30 minutes
Total Time: 12 hours
Ingredients
2 cups hot espresso
½ cup coconut sugar
1 teaspoon vanilla extract
Milk, cream, or nondairy creamer, to serve
Whisk together hot espresso, coconut sugar, and vanilla extract in a small bowl. Pour mixture into an 8”x8” brownie pan. Freeze 30 minutes, then stir very thoroughly with a fork to break up any ice crystals. Freeze 30 minutes more. Repeat this process every 30 minutes for 4 hours, scraping down the sides of the pan as you go.
After 4 hours, the mixture should be icy and similar to sorbet—and easy to scoop with a spoon. The granita will keep its consistency for about 24 hours; if storing in the freezer for longer, break up bigger chunks in a high-speed blender before serving.
Scoop 1/2 cup granita into a glass and pour milk or creamer of choice over to serve.
Photo credit: Alicia Cho
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