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:
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.
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!
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!