Espresso granitas from a San Francisco staple
Ice cream is the obvious choice when you’re looking to serve a cooling warm-weather dessert. That’s why we’re enamored with granita, a light, icy treat that’s essentially a snow cone for grown-ups. We’re particularly excited about this espresso granita from San Francisco institution Bi-Rite Creamery’s new cookbook, Sweet Cream and Sugar Cones. The simple recipe requires just two ingredients (freshly brewed espresso and sugar) and results in a company-worthy dessert shot through with full-bodied flavor.
Recipe adapted from "Sweet Cream and Sugar Cones" by Kris Hoogerhyde, Anne Walker and Dabney Gough (Ten Speed)
3½ cups freshly brewed espresso or very strong coffee
¾ cup granulated sugar
1. In a medium bowl, combine the espresso or coffee with the sugar and whisk until all the sugar has dissolved.
2. Pour the mixture into a 9-by-13-inch baking dish or similar shallow pan. Freeze, uncovered, until ice crystals start to form, about an hour.
3. Stir the mixture with a fork to break up the crystals. Return the baking dish to the freezer and stir every 30 minutes to break up the ice crystals as the granita freezes. When the granita is completely frozen, after about 3 hours, it should have a light, feathery texture.
4. Break up the granita with a fork and transfer to serving bowls just before serving. Alternately, transfer to an airtight container and store in the freezer until ready to serve.
Reprinted with permission from Sweet Cream and Sugar Cones by Kris Hoogerhyde, Anne Walker and Dabney Gough, copyright 2012. Published by Ten Speed Press, a division of Random House, Inc.
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See Serious Eats’ recent granita slideshow.