Sicilian-style coffee granita

Forget the tedious fork-and-freezer method, the machine transforms your cold espresso into a true Italian granita without any effort. No more having to scrape the tray every 30 minutes, the machine result has the same bite as in the cafes of Messina. I love this sensation of small icy crystals that melt on the tongue. The result is incredibly refreshing, perfect for a summer end-of-meal where you want a clean spoonable texture and an intense roasted aroma.

Sicilian-style coffee granita

Recipe by Camille Roos

0.0 from 0 votes

Course: Frappé / coffeeCuisine: ItalianDifficulty: Easy

Servings

4

people

Prep

5

minutes

Freeze time

45

minutes

Total time

50

minutes

Forget the tedious fork-and-freezer method, the machine transforms your cold espresso into a true Italian granita without any effort.

Ingredients

• 500 ml strong coffee or espresso (previously cooled)

• 300 ml water

• 80 g caster sugar

• 1 teaspoon vanilla extract (optional)

• Whipped cream for serving

Instructions

• In a pitcher, mix the strong coffee, water, caster sugar and vanilla until the sugar is completely dissolved. Sugar is essential for the liquid to set into soft crystals without blocking the auger.
• Pour the preparation into the Ninja Slushi tank, ensuring the level is between the minimum and maximum markings.
• Select the Frappé program and let the machine run until you obtain a crystallized texture, ideal for eating with a spoon. Using coffee that is already well chilled allows the machine to form the granita much faster.
• Serve immediately in glasses previously placed in the cold, and top with a generous dollop of whipped cream.

Macchiato granita version

Macchiato granita version : Replace the water with milk (whole or plant-based like oat) and select the Milkshake program for a smoother, creamier version.

The sugar and coffee balance for a good set

To get that real granita side typical of Sicily, the crucial point is the sugar dosage. In the Slushi, sugar acts as a natural antifreeze. If you try to make this recipe with just coffee and water, the liquid will freeze into a single hard block that will strain the motor. By respecting a ratio of about 100 g of sugar per liter of liquid, we ensure that the texture remains malleable under the action of the auger. I did the test with a classic sweetener, and it does not work the same at all. If you find the mixture too strong or too sweet during tasting, do not hesitate to compensate by adjusting the water or the type of coffee, but do not go below the 80 grams of sugar planned for these proportions.

Save time with ingredients at the right temperature

This is a classic I often see: someone brews a large pot of filter or espresso coffee, pours it all lukewarm into the tank and is surprised that it takes more than an hour. The starting temperature dictates the speed of the machine. I have made it a habit to prepare my base the night before and leave it in the refrigerator. When I start the cycle, the liquid is already below five degrees. Not only does the program finish in about forty minutes, but I also find that the roasted aroma is better preserved by this slow cooling. And if you want to vary the caffeinated pleasures, you can certainly test a coffee milkshake in the Ninja Slushi using the same advance preparation principle.

Do you enjoy it pure or with whipped cream like in Sicily?

Frequently asked questions

Can I use instant coffee for this recipe?

Absolutely. Just dilute it in very cold water with the sugar. It is even an excellent solution if you do not have an espresso machine on hand.

I don’t have the Frappé program on my model, what should I do?

The XL and Max models do not have this function. I advise you to start the Slush program and monitor the tank until you obtain the desired consistency.

My granita is much too liquid, what is happening?

Check that your liquid does not exceed the maximum fill line of the tank. If the quantity is correct, simply let the appliance run a little longer for the cold to do its job.