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Granita al Caffè or coffee granita is a typical Sicilian frozen treat usually served for breakfast or as a way to cool down during the summer heat. It’s really easy to make at home with just 3 simple ingredients. Serve it the Sicilian way topped with whipped cream and a brioche bun.

Starting your day with a cooling glass of granita, whipped cream and a brioche bun is the norm in Sicily.
Coffee granita is a popular choice, It’s sweet and refreshing, combining your morning espresso and breakfast in one and it’s just what you need in the height of the Sicilian summer.
Granita is really easy to make at home and there are two different ways to make it – with and without an ice cream machine resulting in two slightly different textures.
If you use an ice cream machine the texture will be more sorbet-like whereas using a container will give you larger ice crystals.
Love Sicilian food? Check out our collection of delicious traditional Sicilian recipes here.
See the recipe below including notes on ingredients, step by step photos, tips and variations. For the full printable recipe scroll to the bottom or click the recipe link below.
Table of Contents
Ingredients
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Pin ItIngredient notes and substitutions
- Strong coffee – I recommend using 100% arabica coffee. My favourite coffee that I drink every day is Lavazza Espresso ground coffee and I brew it with my coffee machine but a Moka pot or Cafetiere also work just as well.
- Sugar and water – this is to make the sugar syrup (caster or granulated sugar will do).
- Heavy cream – this is for serving, simply whip up some heavy cream (double cream UK) and dollop 1-2 tablespoons on top of your granita. I don’t sweeten my cream but you can add sugar to taste before whipping.
Step by step photos and instructions
- Prepare the granita mixture – Brew your coffee and set it aside. Make a sugar syrup by combining the sugar and water in a saucepan. Bring it to a boil until the sugar has completely dissolved and turn off the heat (photos 1-3).
- Add the coffee to the sugar syrup, stir then let it go completely cold.
- Once cold, pour the coffee mixture into a large freezer-proof container and put in the freezer for 3 hours (photo 4).
- Mix the granita – Remove and give the mixture a stir with a fork. Freeze the granita for another 2 hours, remove it and stir it again with a fork to break up the ice crystals. Repeat this every hour until you have a fluffy granita (photos 5-8).
- Serve – For serving, fill a small glass with granita and top with some whipped cream. I don’t sweeten my cream but you can if you prefer. Serve and enjoy!
Recipe Tips
- What if I forget to stir my granita? No problem, if your granita has frozen solid you can break it into chunks and add it to a food processor then blitz for a delicious sorbet-like consistency.
- Adding alcohol – you can add in a coffee liqueur such as Kaluha. I recommend adding it to taste just before freezing when the mixture is cold.
- Whipped cream topping – I whip up heavy cream (double cream UK) without any added sugar although you can add sugar to taste. I tend to top each serving with about 2 tablespoons of whipped cream.
Alternative methods for making coffee granita
- Blender or food processor method – you can freeze the coffee mixture in an ice cube tray then when frozen blend it up in a food processor to a smooth and slushy sorbet-like texture (you can do this for the full amount of individual portions).
- Ice cream machine – another method is to churn the cold coffee mixture in an ice cream machine until smooth and frozen. You can serve it straight away then transfer it into a tub and freeze it. Let it defrost a little before servings.
More Italian summer recipes to try
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Amalfi Lemon Sorbet (Sorbetto al Limone)
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Ricotta al Caffè
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Pistachio Ice Cream (Gelato al Pistacchio)
Italian Desserts
Aperol Spritz Granita
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Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Granita al Caffè con Panna (Coffee Granita)
Ingredients
- 350 ml (1 and ½ cups) water
- 90 g (1/2 cup) white sugar
- 400 ml (13.5 fl oz/1 and 3/4 cups) strong coffee
- Whipped cream for serving, (optional)
Instructions
- Brew your coffee and set it aside.
- Make a sugar syrup by combining the sugar and water in a saucepan. Bring it to a boil until the sugar has completely dissolved and turn off the heat.
- Add the coffee to the sugar syrup, stir then let it go completely cold.
- Once cold, pour the coffee mixture into a large freezer proof container and put in the freezer for 3 hours.
- Remove and give the mixture a stir with a fork. Freeze the granita for another 2 hours, remove it and stir it again with a fork to break up the ice crystals. Repeat this every hour until you have a fluffy granita.
- Freeze until needed. For serving, fill a small glass with granita and top with some whipped cream. I don’t sweeten my cream but you can if you prefer. Serve and enjoy!
Video
Notes
- What if I forget to stir my granita? No problem, if your granita has frozen solid you can break it into chunks and add it to a food processor for a delicious sorbet-like consistency.
- Adding alcohol – you can add in a coffee liqueur such a Kaluha. I recommend adding it to taste just before freezing when the mixture is cold.
- Whipped cream topping – I whip up heavy cream (double cream UK) without any added sugar although you can add sugar to taste. I tend to top each serving with about 2 tablespoons of whipped cream.
- Nutrition calculation does not include topping with whipped cream.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.