I start the morning with a milky coffee drink, each and every day, no questions asked. Sometimes I make it at home and sometimes I take my chances on an overpriced crème at a nearby café. (The one I had this morning was not awful, and that’s saying something). I might have toast or a croissant or a pastry with it, but more often I don’t: It’s the idea of that first cup of coffee that gets me out of bed.
Later in the day, if I need a little pick-me-up (and I usually do) I’ll have a simple espresso or a noisette, espresso garnished with just a bit of steamed milk.
That said, a hot drink on a hot afternoon is not always so appealing; neither is the idea of my pants getting too tight, which will surely happen soon if I don’t curb my Pozzetto habit. The solution? Espresso granita, a.k.a. the easiest thing in the world to make.
There are only two ingredients: Coffee and sugar. If you don’t have an espresso maker any good strong coffee will do. Little or no measuring is required. No special equipment is used, unless you think a coffee maker is special, and if you do then you probably don’t like coffee to begin with.
I made this for myself, but I wouldn’t hesitate to serve it to guests, topped with lightly sweetened whipped cream or drizzled with booze (Amaretto, Sambuca, Frangelico), or both. Add a few cookies and you’ve got dessert.
Then again, why wait for company?
Espresso Granita
1 1/2 c espresso or strong coffee, freshly brewed
3-4 T sugar
1. While the coffee is still hot, stir in the desired amount of sugar, until it tastes good to you and the sugar is dissolved. Pour the coffee into a shallow container and let it cool. Cover and freeze thoroughly, several hours or overnight.
2. Once frozen, use a fork to scrape the ice into small crystals. The ice at the bottom will be sweeter, so be sure to scrape the whole thing and stir it gently so that the sugar is evenly distributed. Serve immediately or store, well-covered, for a few days (you may need to re-scrape the ice in this case).
Serves 4 easily
Serve this granita plain or topped with lightly sweetened whipped cream or drizzled with any liqueur you would normally have with coffee.
I first discovered these in Rome years ago, and fell in amore with them. So much more fun than iced coffee, aren’t they?
Looks lovely — and so simple! Thanks for sharing…
Thanks for reminding me of the existence of granita. I’ve never made it before; but after a billion-degree NYC day with a sour-milk-yet-tres-chere-latte-from-Tazza, I will be soon!