For some, it's like a "slushi" that can't be missed on open-air swimming days; for gourmets, it's the granita: in Italy, people love them in all imaginable flavours - but classically made from pure espresso. Drunk/eaten at all times of the day on the hottest summer days.
It is easily made in the ice cream maker, or classically stirred analogously with a fork. Here's how:
With espresso:
Take your favourite 19gram espresso (our recommendation: El Bosque Colombia Espresso) and brew about 600g of Espresso Lungo according to your tried and tested recipe. And let it cool down to room temperature.
With Coldbrew:
For the fruitiest granita, you can also use Cold Brew: Simply choose a fruity-sweet filter coffee (e.g. La Toma - Colombia filter) and prepare a cold brew.
Put the cold brew/espresso in a freezer-proof container and put it in the freezer for about 3-4 hours. Set a timer every 20-30 minutes and stir the freezing liquid with a fork. This creates a creamy mass with relatively coarse ice crystals.
Oh, without sugar? In Italy, most recipes contain sugar, and online it is recommended to add a sugar syrup to the granita. Of course, you don't need to do that with your 19grams coffees, because each bean contains natural sweetness!
Serve
Best served with a spoon and straw, and orange in a glass. Wash the orange hot and rub it dry. Pull off some orange zest with a zester. Divide the granita between cocktail glasses, garnish with orange zest, add a spoon and straw and serve immediately.
Brain freeze preprogrammed!
