One of my favorite musicals of all time, Nine, was on Star Movies last night. I got LSS as usual. I was humming “Be Italian” (sung by Fergie) and “Cinema Italiano” (sung by Kate Hudson), both partly featured in the credits, all morning. By noon, perspiring from the summer heat, I decided it was just the perfect time to make a granita. Coffee granita.
Granita is a semi-frozen dessert of Italian origin. It can be rather coarse or smooth, depending on which region of Italy it hails from. When smooth, it is a close relative of the sorbet. This is coffee flavored granita. No ice cream maker or other specialty tools needed. Just a freezer and a small container that can go into it.
- 1/2 cup sugar
- 1 and 1/2 cups strong brewed coffee
- Make a syrup.
- Place the sugar in a pan. Pour in a cup of water. Boil until the sugar dissolves. Cool.
- When the syrup has cooled, pour in the coffee. Stir.
- Pour the mixture into a container that can go into the freezer. Cover and freeze for an hour.
- When the mixture is semi-solid, scrape with a fork. Stir briskly (a wire whisk, if you like a smooth granita; a fork, if you prefer a coarse granita). Do this every 30 to 45 minutes, four to five times.
- When you’re happy with the texture of your coffee granita, serve and enjoy.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.
P.S. If you’re wondering about the eggs beside the demitasse, click here.