Sicilian Coffee Granita
The best breakfast in Sicily. Don't wait until you visit, try our version and transport yourself from your kitchen to seaside!
Start your day the Sicilian way with this refreshing Coffee Granita, made so quickly without a Thermomix, though you may need that later on and of course for whipping the cream. A classic treat from the sun-soaked streets of Sicily, this icy coffee dessert is traditionally enjoyed for breakfast, served with soft, buttery (lemony) brioche and a dollop of fresh cream. Perfect for warm mornings or any time you crave a taste of Italian indulgence, this granita is a delightful blend of bold coffee flavor and sweet simplicity and will transport you straight to the island. You can reduce the sugar, but you will get a much harder result. I tried it with half the sugar it it scrapes up well into icy shards, but not so easy to serve.
I love Sicily so much. I still cannot believe that I got to go there and that I am going again and taking some lovely people there this year. What a treat. We will be having this for breakfast at least once or twice. I personally will be having the incredible Sicilian pistachio gelato atop the brioche! If you cannot join me, it is time to make it yourself and just imagine the crystal blue water in the background, the fisherman swapping stories at the gelateria as they sip on espresso. It is a whole culture built around food and sun and sea and relationships with the land and people. Relaxed and charming and just so non-so-che. (The Italian version of je ne sais quois, which is the English version of I don't know, but also means a certain something, I like to think, something magical!)
I highly recommend pairing this with the also amazing Almond Granita. Pistachio granita may be next on my to create list!
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 2 Cups freshly brewed espresso
- 1/2 Cup raw sugar
- 1 Batch Perfect Whipped Cream to serve Recipe
- 1 individual Sicilian Lemony Brioche per serving Recipe
Do
- 1
Prep the coffee and pour over the sugar in a jug or bowl and stir until the sugar has dissolved. Cool to room temperature.
- 2
You can use an ice cream churner at this stage for an instant result that is more creamy and scoopable. Or pour into an ice cube tray and freeze overnight.
- 3
Place into the Thermomix bowl on demand (a few cubes per serving) and blitz 5 sec/speed 10 or until you are happy with the texture.
- 4
Serve immediately with whipped cream and warm Lemon Brioche!
- 5
Just a heads up on the brioche, if you make them as individual brioche, I take them from the oven when they still have 10 minutes to cook. Cool them, freeze them separately then when I need to serve them, back into a 200°C oven and bake for 10-15 minutes from frozen. They will be fluffy, warm and perfect to serve with your granita. Mangiare!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
