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Espresso Granita

Course: Drinks
Servings: 6


  • 2 cups (625 ml) warm brewed espresso coffee
  • 1/3 cup (90g) superfine (caster) sugar
  • 2 tbsp sambuca liqueur
  • Whipped cream optional


  • Combine the espresso and sugar, stirring until the sugar dissolves. Stir in the liqueur.
  • Chill the mixture in the refrigerator for 1 hour, then transfer it to a metal bowl and place it in the freezer.
  • Every 30 minutes, whip the mixture, using a manual or electric beater.
  • Continue freezing and beating the mixture until it is uniformly slushy, about 2 hours.
  • Freeze another hour before serving.
  • Spoon the granita into goblets and, if desired, serve topped with whipped cream.