Espresso Granita

Granita is simple amuse bouche of frozen sweetened strong coffee and can be served at any time of the day. Espresso is a very strong coffee giving an excellent flavour and ideal for this recipe but a good filter coffee can be substituted without the addition of any water.


Serves 8

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Cook's NoteThe texture of granita can vary from very granular to as oft sorbet. The more it is stirred the finer the crystals will become.
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  • 4 shots of espresso coffee made up to 400ml with water Or 400ml filter coffee
  • 50g brown sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon good quality chocolate powder

To serve:

  • 2 tablespoons brandy – optional
  • 100ml whipped double cream
  • Small block of dark chocolate to grate over
  • 4 ready-made chocolate wafer biscuits


Place the mugs into the refrigerator to chill.

Gently heat the coffee, sugar, vanilla and chocolate powder together in a small saucepan. Once all the sugar has dissolved, pour the mixtures in to a medium sized shallow roasting dish or plastic container and allow to cool before placing into the freezer.

After 1 – 1 ¼ hours stir the contents well with a fork to break up the crystal formation and return the dish to the freezer. Repeat this process twice more.

Before serving stir the mixture once more. Spoon into the chilled mugs; add a small splash of brandy if desired before topping with a spoon of whipped cream and some grated chocolate.

Serve with a chocolate wafer biscuit.