Granita di Caffé
Region: Italy, Sicily
Category: Desserts
Season: Any
Difficulty: Easy
Arab traders were likely to
have brought coffee to Sicily from Yemen in the sixteenth century. Later I read that the Qays and Quraysh tribes
of the Yemen, part of the ninth century invasion force, had settled in
Palermo. Then I began to wonder whether
the cuisines of Sicily and Yemen had some connections? But no, I had been in the
sun too long. A cool granita di caffé
brought me to my senses.
Yield: Makes 4 servings
Preparation Time: 3 hours 15 minutes
3/4 cup strong espresso or Italian roast coffee
1 cup sugar
1. Brew the coffee, making it strong. Let cool. Combine the sugar with 3 cups water in a saucepan over moderate heat. Stir until the sugar is dissolved. Cook until a syrup is formed.
2. Cool the syrup, then add the coffee. Pour into an ice tray, without dividers, and place in the freezer. Stir once every 30 minutes for 3 hours.
Variation: Freeze solid, then break up in a food processor or blender until granular.
Posted: 10/25/2007
