Espresso Granita is a classic Italian frozen dessert made from sweetened espresso that’s frozen and scraped with a fork to create a light, icy texture. Serve with whipped cream for the perfect Italian sweet treat for hot summer days!
This simple recipe for Italian Espresso Granita is made with just 2 ingredients and is the perfect sweet treat to have on hand! You’ll be amazed how delicious and easy this classic Sicilian treat is!
For another no-bake treat try this No-Bake Ricotta Cheesecake or No-Bake Cannoli Cheesecake. For a cannoli inspired treat, try this Frozen Cannoli Bark or easy Ricotta Cannoli.
You’ll Love Espresso Granita
Espresso granita is a traditional Italian treat made by freezing sweetened espresso and scraping it into icy flakes. Also known as coffee granita, this is the perfect summertime treat!
Originating in Sicily, this treat is enjoyed cold—sometimes with a dollop of whipped cream or alongside a soft brioche—for a refreshing dessert or even breakfast.
This is one of my favorite desserts to have on hand when the temperature warms up. You can make it ahead and is perfect for any coffee lovers in your life.
I love this recipe because it’s so simple to make and it’s so refreshing to eat. Plus, you can add other ingredients to change up the flavor and serve it with whipped cream or vanilla ice cream for a truly special treat!
If you’re craving a delicious treat with simple ingredients, give this Espresso Granita a try. It’s the perfect warm weather dessert.
Ingredients
- Strong Coffee: this recipe calls for 2 cups of strong coffee or espresso. I recommend mixing half espresso and half strong coffee.
- Sugar: use regular granulated sugar.
- Optional Heavy Cream: top off your espresso granita with a dollop of fresh whipped cream. This is optional but adds great flavor and a smooth texture.
Recipe Variations
- Chocolate: add mini chocolate chips to the chilled granita or chocolate shavings to the top of the frozen granita.
- Liqueur: make this a boozy concoction by adding a few tablespoons of coffee liqueur to the espresso mixture.
- Lemon: if you love the flavor combination of lemon and espresso, add a bit of lemon zest or lemon juice to the coffee before freezing.
How to Make Espresso Granita
To make espresso granita, start by brewing 2 cups of hot espresso or strong coffee and pour into a square baking dish. Then, use a whisk to stir in the sugar while it’s still hot, until fully dissolved.
Let the sweetened espresso cool slightly, then place it in the freezer.
After about 30 to 45 minutes, use a fork to scrape and stir the forming ice crystals. Continue scraping every 30 minutes for 2 to 3 hours, until the granita develops a light, flaky texture.
Scoop it into serving glasses, optionally topped with whipped cream or paired with a soft Italian Brioche for a classic Sicilian touch.
How to Make Whipped Cream
To make whipped cream, start by pouring cold heavy cream into a chilled mixing bowl—using about 1 cup for a small batch. Add 1 to 2 tablespoons of sugar and, if desired, a splash of vanilla extract for flavor.
Using a hand mixer, stand mixer, or whisk, beat the cream on medium to high speed until soft peaks form, meaning the cream holds its shape but still looks smooth and fluffy. Be careful not to overwhip, as it can quickly turn grainy or start to become butter.
Use the whipped cream immediately, or store it in the refrigerator for up to a day.
Tips for Making Espresso Granita
- Use strong, good-quality espresso for the best flavor—instant coffee won’t give the same rich taste.
- Sweeten while hot so the sugar fully dissolves and blends smoothly with the coffee.
- Freeze in a shallow dish to speed up freezing and make scraping easier.
- Scrape frequently (every 30-45 minutes) to create fine, fluffy crystals instead of large chunks.
- Serve immediately or fluff with a fork again before serving if it’s been in the freezer for a while.
More Easy Italian Desserts
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Espresso Granita
Equipment
- baking pan
Ingredients
- 2 cups hot espresso or strong coffee
- ⅔ cup granulated sugar
- *whipped cream for serving (optional)
Instructions
- Start by brewing 2 cups of hot espresso or strong coffee and pour into a square baking dish. Then, use a whisk to stir in the sugar while it’s still hot, until fully dissolved.
- Let the sweetened espresso cool slightly, then place it in the freezer. After about 30 to 45 minutes, use a fork to scrape and stir the forming ice crystals. Continue scraping every 30 minutes for 2 to 3 hours, until the granita develops a light, flaky texture.
- Scoop into serving glass and top with whipped cream (optional).
Notes
-
- Use strong, good-quality espresso for the best flavor—instant coffee won’t give the same rich taste.
- Sweeten while hot so the sugar fully dissolves and blends smoothly with the coffee.
- Freeze in a shallow dish to speed up freezing and make scraping easier.
- Scrape frequently (every 30-45 minutes) to create fine, fluffy crystals instead of large chunks.
- Serve immediately or fluff with a fork again before serving if it’s been in the freezer for a while.
