Coffee Granita
Prep time
Total time
Get your summertime coffee fix like the Italians do with this super-easy frozen dessert. All you need is a fresh pot of coffee and a spot in your freezer... no ice cream maker required!
Recipe type: Dessert
Serves: 6
  • 2 cups fresh brewed Lavazza Perfetto coffee, double-strength (see Note)
  • ⅓ cup sugar
  • 1 stick cinnamon
  • Whipped cream, for serving
  1. In a shallow metal or tempered glass dish, combine the coffee and sugar, stirring until the sugar dissolves. Add the cinnamon stick and set aside to cool completely to room temperature.
  2. Once the coffee is cooled, discard the cinnamon stick. Transfer the dish to the freezer to chill.
  3. After 30 minutes, stir the mixture with a fork, breaking up any large ice crystals that may have formed. Repeat this process every half hour until the mixture is almost completely frozen, usually about 4 hours or so (though this will vary quite a bit depending on your freezer and the dish you’re using).
  4. Give the granita one last enthusiastic stir to break up any chunks of ice you may have missed.
  5. Cover and keep frozen until ready to serve. To serve, fluff up the granita with a fork, and spoon a generous amount into a small bowl or a large mug. Top a dollop of whipped cream and a sprinkling of cinnamon, then dig in.
Granita is best served the day it’s made. To make double-strength coffee, use 3 tbsp coffee grounds for each cup of water, and then brew as per usual.
Recipe by Crumb: A Food Blog at