Espresso and frangelico granita

Espresso & frangelico granita A little while back now, I came across a recipe and accompanying photos for a lime flavoured granita, and it looked so mouth-wateringly tasty and refreshing that I’ve been wanting to try my hand at making my own ever since.

Granita, also known as granita siciliana, is a semi-frozen icy dessert somewhat similar to sorbet and gelato.  As its name suggests it’s originally from Sicily, although can be found elsewhere in Italy in a multitude of flavours.

Apparently it’s the texture that sets granita apart from the likes of sorbet and gelato (and unlike gelato, it’s also dairy free).

As a friend of mine recently re-acquainted me with Frangelico, a delicious hazelnut liqueur, I thought it would be fun to add a twist to the traditional espresso granita, by adding some Frangelico to the mix.

Espresso & frangelico granita

It’s extremely simple to make, not to mention a definite crowd pleaser, and can be served either as a refreshing treat on a hot day, or as a dessert all year round (although it naturally lends itself to warmer weather).

Espresso & frangelico granita

Espresso and frangelico granita

A refreshing semi-frozen icy dessert, perfect as a cool treat on a hot day or served after a meal

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  1. 1 cup caster sugar
  2. 1 cup water
  3. 2 cups freshly brewed espresso coffee, cooled
  4. 1/3 cup Frangelico liqueur
  1. In a saucepan, combine the sugar and water. Stir the syrup mixture over a low heat until the sugar dissolves.
  2. Remove from the heat. Once the syrup mixture has cooled, add the Frangelico and coffee.
  3. Pour the mixture into a shallow baking dish.
  4. Cover with cling film and place in the freezer. Leave for approx. 2 hrs, or until ice starts to form around the edges.
  5. With a fork, scrape the mixture, breaking up the ice that’s forming into small shavings. Repeat every 45 minutes until all the mixture is frozen and broken into shavings (approx. 4 hrs).
  6. Return to freezer and leave until ready to serve.
  1. I like to serve this straight up, on its own, however it would definitely work well accompanied with thickened or whipped cream.
  2. I used a baking dish which is 33cm x 23 cm. The exact dimensions or type of container aren’t too important, just keep in mind that the syrup freezes quicker and is easier to break up the shallower it is.
A Sweet Muddle

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