Coffee granita
The most famous is the Sicilian granita, a tradition, a delight, a flavoursome need. The coffee
granita appeared in Palermo towards the second half of 1800, when it started to spread and enter
into common usage.
It’s a refreshing beverage, energising and very versatile to drink, and can be tasted
anywhere and at any time. It’s a magnificent breakfast, and is ideal for a light lunch and an
exquisite dessert for the evening.
Here are a few tips for making it at home.
Ingredients: Half a litre of water, 4 cups of coffee, 100 g of sugar.
Preparation:
Prepare the coffee and leave it to cool. In the meantime mix water and sugar to obtain syrup
and add the coffee; stir thoroughly. Pour the mixture into a bowl and leave it in the freezer for
at least a couple of hours, stirring every 15 minutes to prevent large ice crystals forming. Serve
in tall large glasses.
