Isn’t it this time of year when you think it’s already summer, just because the sun starts to shine again and it gets warmer? Today I decided to pretend it was summer and made a frozen dessert. Granita is one of my favorite desserts in summer because it’s easy to make, required very little ingredients and it’s refreshing. But don’t be fooled, this dessert can definitively be eaten all year long. The proof is, it’s absolutely not Spring nor Summer here in Sydney. But I enjoyed my granita anyway.
I guess I also decided to post this recipe today because I kind of miss Rome. I’m not Italian but these days I miss Rome more than I miss Paris. Even if a 3-week-or-so vacation in Paris wouldn’t hurt, as I would love to see my friends and family! (Speaking of family, my mom is going to visit us in July, I’m so excited I can’t wait!!)
So if, just like me, you would like to take an instant trip to Italy, try this 3-ingredient granita. Oh and if coffee is not your thing, I also have a fresh strawberry granita in store for you.
PS: please see the notes of the recipe, as you’ll need to adjust to quantity of coffee according to your taste!
Cal: 118g - Protein: 0.5g - Fat: 0.02g - Carbs: 29g - Fiber: 0g - Sugar: 26.6g
WW Old Points: 2 pts - Points+: 3 pts
- 1/2 cup instant coffee (more or less to taste, see notes)
- 3/4 cup sugar (more or less to taste)
- 3 cups water
- In a large bowl, add instant coffee then sugar. Pour water and mix well.
- Transfer coffee mixture to a large baking dish suitable for freezing and place in the freezer.
- Freeze for about 1/2 hour or until icy at the edges. Using a fork, scrape ice crystals from the hedges. Stir mixture well, breaking all icy chunks, and put back in the freezer.
- Repeat every half hour during 3 hours. Granita is ready when granular but still slushy.
- Scrape granita into bowls or ice goblets, and serve immediately.
This granita is very strong. If you don't like strong coffee, drop down the instant coffee quantity to 1/4 cup.