• Email
  • Pin It

Espresso Granita


Contributed by:

Espresso Granita


0 comments | Leave Comment

1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...


Espresso Granita

A cool refreshing twist on iced coffee, perfect for Shabbat lunch or any time.


  • Prep Time : 5 min min
  • Ready Time : 5 min


1-1/2 pints



  1. Pour the coffee into a large bowl. Whisk in 1/3 cup of sugar and taste; adjust sweetness if necessary, a spoonful at a time.
  2. Pour the mixture into a shallow metal pan.
  3. Freeze, scraping the granita every hour or so with a fork to break up the ice crystals. When finished, the crystals should be fine and sandy.
  4. Serve the granita with a dollop of chocolate sabayon, if desired.

This wonderful recipe is from Laura Frankel’s Jewish Cooking for All Seasons. One of the best things about this recipe, is that it can be served year round.

To dress it up, serve the granita in a tall class with a spoonful of chocolate sabayon.


About Chef Laura Frankel


I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in