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I had this at a restaurant in NYC a few years ago and got the recipe from the waiter.


  • 1 3/4 cups freshly brewed espresso
  • 1/3 cup granulated sugar


  • Mix espresso and sugar.
  • Taste the mixture and add more sugar if necessary.
  • Chill in the refrigerator at least 2 hours, preferably overnight.
  • Pour the chilled espresso mixture into two 9x9 inch metal pans.
  • Freeze 15 minutes then stir well with a fork. Continue freezing, stirring every 10 minutes until completely frozen, about 45 minutes total.
  • Scrape granita into chilled serving bowls and top with fresh whipped cream.
  • Makes 1 pint.

Categories: Frozen 
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