top of page

Granita di Caffè con Panna

By Ippolita Douglas Scotti:

If you visit Sicily in the summertime, you can taste a traditional, if odd, Sicilian breakfast.

It is not cappuccino and pastries . . . it is a coffee granita with whipped cream and a sweet brioche bun to dip into it. È spettacolare!

Trust me, it is so very satisfying and refreshing—and you can replicate it at home!

It requires a lot of freezing, so take your time. You can store the granita in the freezer for a few days. Just make sure to stir well before serving.

If you don't like coffee, you can also make this recipe with a fresh fruit puree of strawberries, blackberries, mango, almonds, and all your favorite fruit!


Granita di Caffè con Panna

1 cup water

1 cup strong espresso coffee

½ cup white sugar

Whipped cream

Bring water and sugar to boil in a small saucepan; simmer for 5 minutes.

Remove saucepan from heat and add coffee. Pour into a metal bowl and mix well. Cool granita mixture at room temperature, about 10 minutes. Freeze for 1 hour.

Stir the granita vigorously to break up ice crystals, scraping with a metal spoon. Repeat freezing and breaking up process 4 to 5 more times, 2 hours total.

Place granita in 4 glasses and top with whipped cream.


Contessa Ippolita Douglas Scotti di Vigileno is a true Italian—born in Florence, Italy, from a long line of eccentric Italian aristocrats, she has traveled the world in search of adventure, romance, and magical, mouth-watering recipes. "Ippo" loves Italian history, especially as it relates to food. Author of There's a Beatle in My Soup, Curcuma e Zenzero (Ginger & Tumeric), 101 Perche Sulla Storia di Firenze (101 questions on Florence History), The Grimore, The Magic of the Moon, and Magic Herbs (all published by Newton Compton Publishers).

31 views0 comments

Recent Posts

See All


bottom of page