I'm showing you how to make this incredibly refreshing Italian treat. I'm not saying that a coffee granita is the best frozen dessert ever, and I'm not saying this is the best coffee dessert ever, but this might be the best frozen coffee dessert ever. The technique could not be any easier. Serve in a clear glass garnished with sweetened whipped cream and a pinch of cocoa.


Read the full recipe after the video.

Recipe Summary

5 mins
11 hrs 15 mins
11 hrs 20 mins

There is nothing like a glistening, icy granita on a hot summer day, and while I do enjoy the fruit-based varieties, for me the ultimate expression of this ancient Italian treat is done with coffee. It's refreshing, restorative, and unlike those other versions, stimulating. And who couldn't use an extra kick in the pants on one of these very long summer days.

You can make this granita with virtually any brewed coffee base, but my first choice would be a cold brew. If you haven't seen our video for that incredibly simple technique, please check it out. The pure coffee flavor extracted during that very passive procedure is impressive, and if you can remember to make some the day before, your granita will be world-class. Otherwise, just a pot of good, old-fashioned dip brew is more than fine.

Whenever I post something like this, people always wonder if they can reduce the amount of sugar. Well, of course you can, but the sugar helps prevent the mixture from freezing solid, so if you do use less, you'll have an icier final product. Feel free to experiment, but my advice is to make this as shown, and then burn the extra calories off doing fun summertime activities during one of the very long days I mentioned above. Either way, I really do hope you give this amazing frozen treat a try soon.


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine coffee, sugar, and coffee liqueur in a bowl with a whisk until sugar dissolves.

  • Pour mixture into an 8x12- or 9x13-inch dish. Freeze, uncovered, until it just starts to get slushy around the outside, about 1 hour and 15 minutes.

  • Take a fork and break the frozen pieces up, stirring into the liquid. Crush any large pieces with the back of the fork.

  • Return to the freezer and repeat the process every 30 minutes until you've reached your desired consistency, about 4 to 5 times total.

  • Serve immediately or return to the freezer and chill for 8 hours, or overnight, before serving for best results.

Chef's Note:

This technique will also work with any kind of fruit juice.

Nutrition Facts

98 calories; fat 0g; sodium 2.4mg; carbohydrates 25g; protein 0.1g. Full Nutrition