{"id":16878,"date":"2021-08-19T09:22:20","date_gmt":"2021-08-19T08:22:20","guid":{"rendered":"https:\/\/healthylittlecravings.com\/?p=16878"},"modified":"2022-09-29T10:20:42","modified_gmt":"2022-09-29T09:20:42","slug":"coffee-granita","status":"publish","type":"post","link":"https:\/\/healthylittlecravings.com\/en\/coffee-granita\/","title":{"rendered":"Coffee Granita With Cardamom \/ Perfect Summer Treat"},"content":{"rendered":"\n

Listen, I love coffee (I need<\/span> my daily dose of caffeine). To be precise, I love espresso.
But most of the times, in these hot Summer days, I don't feel like drinking hot coffee.
So I either fill my glass with ice and a shot of espresso, or I make this simple coffee granita (with a touch of cardamom, because yes).<\/p>\n\n\n\n

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Jump to recipe<\/a><\/div>\n<\/div>\n\n\n\n
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Little tip: I recommend to serve this like you do with espresso: one shot! (so, don't drink the whole thing)<\/p>\n\n\n\n

P.S. no you don't need special equipment, hurray!<\/p>\n\n\n\n

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What is granita?<\/h2>\n\n\n\n

I \"feel the urge\" to explain what granita is, because you may think it's like sorbet, \"slushy<\/em>\" or shaved ice with flavoring. Instead...<\/p>\n\n\n\n

They say that the ancients, during Winter, used to take snow, made it more compact, then used brushwoods to store it underground.
Then in Summer they used juiced fruit (+ snow) to make refreshing drinks.<\/p>\n\n\n\n

In more recent times instead, people used to mix snow and salt to lower snow's temperature then used it to cool down fruit juices and, again, have a nice and refreshing drink.<\/p>\n\n\n\n

Most of the people here in Italy will say granita<\/strong> is especially typical in Sicily<\/strong>, where ice cream makers used snow from Mount Etna.
Whatever they say, granita is a delicious Summer refreshing treat.
It's simply a semi-frozen dessert with crystalline texture (crunchy ice), made from a liquid (coffee, fruit juices) and sugar (yes you need around 15-20%, it's science).
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Now, it's true I knew already how to make it, but I recently found Samin's coffee granita recipe in her book \"Salt, fat, acid, heat\"<\/em><\/strong> (yes I am obsessed with that book - read this<\/a><\/span><\/strong>, this<\/span><\/strong><\/a>, this<\/a><\/span><\/strong> and this<\/a><\/span><\/strong>) and had to try it.<\/p>\n\n\n\n

Samin uses 2 cups of strong coffee and \u00bd cup of sugar, which is the recommended amount according to science;). Why? Read below.<\/p>\n\n\n\n

How to make granita (and this coffee granita)<\/h2>\n\n\n\n

I would lie if I said this coffee granita comes together in no time, BUT it's extremely easy to prepare <\/p>\n\n\n\n

You just need to:<\/p>\n\n\n\n