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    You are here: Home / Recipes / Easy Coffee Granita

    Easy Coffee Granita

    Published on Jun 25, 2018 · Last updated on Aug 24, 2021 ·

    1.1K shares
    Jump to Recipe

    3-ingredient coffee granita made with coffee, (coconut) sugar and water - that's it! A light and refreshing dessert that will be your favorite pick-me-up this spring and summer. Naturally refined sugar free, vegan, paleo and dairy free.

    Coffee granita in a small glass, with a spoon and another glass of granita in the background

    If you're one of these people who can't function properly without their daily dose of caffeine but also can't be bothered with a hot drink when the temperature starts to climb outside, coffee granita is exactly what you need!

    You can have it at the end of a meal as a dessert, or as mid-morning/mid-afternoon snack.

    If you're not too sure what a granita is, let me explain 🙂

    What is granita? What the difference between a granita, a sorbet and a slushie? 

    Granita is originally from Sicily, Italy. It's a frozen dessert made with a base of fruit (or coffee in our case!), water and sugar.

    Unlike the sorbet that's frozen and churn, the granita base is spread into a layer and frozen until icy, flaked with a fork and frozen again.

    The result is a delicious fruity or coffee-y crunchy ice that melts in your mouth.

    It's very similar to slush except granita is "crunchier" with bigger ice crystals and slush is usually more liquid with a finer consistency. Granita is eaten with a spoon whereas you drink slush with a straw.

    Coffee granita in a transparent glass, with a metal spoon and topped with whipped cream. Another glass of granita and a small bottle of milk in the background.

    How to make coffee granita – step by step

    First, start by adding instant coffee powder and coconut sugar in a heat-resistant bowl (steps 1 and 2). 

    Then pour some hot water and mix well until coffee and sugar are dissolved (step 3).

    Pour coffee in a large metal, freezer-friendly dish and let it cool completely before placing in the freezer for about 30 minutes or until mixture starts to be icy on the edges (step 4). 

    Collage of four step by step picture to make coffee granita with coffee, sugar, hot water and the mixture in a pan.

    Using a fork, scrape ice crystals from the edges, stir the mixture and break all the icy chunks. Return to the freezer.

    Repeat every half hour for about three hours (step 5 is half way).

    Granita is ready when it's no longer liquid and looks like a big pile of crystals (step 6).

    Spoon into glasses or bowl, top with whipped cream if you'd like and serve immediately 🙂

    Collage of two step by step pictures to make coffee granita, showing granita in a metal pan.

    A few more tips!

    • Coffee: if you're a true coffee lover and feel offended by the use of instant coffee, you can definitely use freshly brewed coffee instead! Skip the water and use three cups of coffee.
    • Strength: you can adjust the quantity of coffee used to modulate the strength of the granita. ¼ cup makes for a light coffee, ⅓ cup medium strong and ½ cup very strong. It really is a personal taste!
    • Sweetener: I like to use coconut sugar because it's healthier than regular sugar (read more about it here) but classic brown (or white) sugar would work too. You could also use honey or maple syrup. I recommend tasting the mixture before you start freezing it so it has just the right amount of sweetness for you.
    • Can you make granita ahead? Can you freeze leftover granita? Yes, you can! Keep the granita (that you've made ahead, or the leftovers) in the freezer covered and when you're ready to eat, let it sit on the counter for a few minutes (exact time will vary depending on the quantity you have) until it softens and you can scrape it again and break the icy chunks. Place it back in the freezer for a final freezer for about 15-30 minutes before serving and you're good to go!

    Close up picture of coffee granita in a small glass, with a spoon and another glass of granita in the background

    If you tried this coffee granita, don’t forget to rate the recipe and let me know how it went in the comments below – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

    Coffee granita in a small glass, with a spoon and another glass of granita in the background
    5 from 9 votes
    Print

    Easy Coffee Granita

    3-ingredient coffee granita made with coffee, (coconut) sugar and water - that's it! A light and refreshing dessert that will be your favorite pick-me-up this spring and summer. Naturally vegan, paleo and dairy free.

    Course Dessert
    Cuisine Italian
    Keyword granita recipe, italian granita, summer dessert
    Prep Time 20 minutes
    Freezing time 3 hours
    Total Time 3 hours 20 minutes
    Servings 6
    Calories 65 kcal

    Ingredients

    • ⅓ cup instant coffee powder use ¼ cup for a light coffee and up to ½ cup for a strong coffee - see notes to use brewed coffee
    • ¾ cup coconut sugar or brown sugar, honey and maple syrup
    • 3 cups water

    To serve (optional)

    • whipped cream coconut whipped cream to keep it vegan + paleo

    Instructions

    1. Boil water in a kettle or on the stove.

    2. In a large bowl, add instant coffee and sugar. Pour water and mix well. Taste and add sweetener to taste if needed. 

    3. Transfer coffee mixture to a large baking dish suitable for freezing, let it cool completely and place in the freezer. If possible, use a big (to make sure the liquid is as spread out as possible) + metal pan. This will speed up the freezing process. 

    4. Freeze for about ½ hour or until icy at the edges. Using a fork, scrape ice crystals from the edges. Stir mixture well, breaking all icy chunks, and put back in the freezer.

    5. Repeat every half hour for about 3 hours (exact time will depend on your freezer). Granita is ready when granular but still slushy (see picture #6 above)

    6. Scrape granita into glasses or small bowls, top with whipped cream if using and serve immediately.

    7. Make ahead / Leftovers: If you have leftovers or want to make this ahead, keep in the freezer covered and when you're ready to eat, let it sit on the counter for a few minutes (exact time will vary depending on the quantity you have) until it softens and you can scrape it again and break the icy chunks. Place it back in the freezer for a final freezer for about 15-30 minutes before serving.

    Recipe Notes

    COFFEE:

    • You can adjust the quantity of coffee used to modulate the strength of the granita: ¼ cup makes for a light coffee, ⅓ cup medium strong and ½ cup very strong. It really is a personal taste!
    • Instead of coffee powder, you can also use freshly brewed coffee. In that case, simply use 3 cups of coffee and no water. Dissolve sugar in the coffee (it will be easier if it's hot) and follow the rest of the recipe from step #3. 
    • You can also use decaf coffee
    Nutrition Facts
    Easy Coffee Granita
    Amount Per Serving (1 cup)
    Calories 65
    % Daily Value*
    Sodium 45mg2%
    Carbohydrates 17g6%
    Sugar 13g14%
    Calcium 4mg0%
    * Percent Daily Values are based on a 2000 calorie diet.
    More frozen desserts:
    • Fresh Strawberry Granita
    • Frozen Chocolate Peanut Butter Banana Bites
    • Healthy Strawberry Banana Ice Cream (No Churn)
    • Healthy Reese's Peanut Butter Cup Frozen Yogurt
    • Coconut Berry Popsicles
    • Healthy Banana Cinnamon Ice Cream (No Churn)

    UPDATE NOTE: This post was originally published on May 12, 2013 and republished in June 2018 with an updated recipe, new photos and more tips.

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    Reader Interactions

    Comments

    1. Sarah

      May 12, 2013 at 6:53 pm

      I love this step-by-step! Coffee granita is one of my favourite desserts, it's so simple and light. Looks amazing.

      • Marie

        May 12, 2013 at 9:26 pm

        Thanks Sarah! I love everything simple and light, and I'm glad you like that too 😉

    2. Rose

      June 17, 2013 at 3:11 pm

      You can also use leftover brewed coffee. And even add fat-free half and half for a Latte Granita!

      • Marie

        June 18, 2013 at 8:40 pm

        Yes absolutely!

    3. shelby

      July 11, 2018 at 11:41 am

      I'm a huge coffee fan but still will drink a hot cup in the morning. That doesn't stop me from something cold for my mid afternoon break though! This looks and sounds so easy, I am going to have to try it!

    4. Natalie

      July 11, 2018 at 12:10 pm

      I love coffee granita, while traveling in Italy, espicially around Rome, we used to have one granita con panna every day - the perfect summer treat!

    5. Dannii

      July 11, 2018 at 12:47 pm

      I love coffee desserts and this looks like the perfect way to stay cool this summer.

    6. Claudia Lamascolo

      July 11, 2018 at 1:48 pm

      wow this sounds really delicious. I love coffee and the flavors in this is perfect for me and my husband I must take and print this recipe

    7. Kristen Greazel

      July 11, 2018 at 2:31 pm

      I am always looking for new coffee recipes! I can't wait to try this one!

      • Marie

        July 11, 2018 at 8:19 pm

        Thanks Kristen, I hope you love it 🙂

    8. Gloria

      July 11, 2018 at 4:06 pm

      This sounds like the PERFECT cold treat during these HOT days. I could sit on the patio and eat this no problem. Love the addition of coffee....like a cold brew in ice form.

      • Marie

        July 11, 2018 at 8:18 pm

        Oh yes, it's perfect when it gets extra hot in summer! Thanks Gloria 🙂

    9. Riaz Uddin

      September 11, 2018 at 12:49 pm

      WoW! this is very delicious recipe i ever saw. I will try it later.

      • Marie

        September 12, 2018 at 1:15 pm

        Thanks a lot! Hope you try it 🙂

    10. Riaz Uddin @ Inquiring Chef

      November 25, 2018 at 1:40 pm

      Hey, Marie Your Coffee Granita recipe is so good. I love it.

      • Marie

        December 11, 2018 at 9:45 am

        Thanks! 🙂

    11. Imon

      December 08, 2018 at 5:17 am

      Since i am a diabetic patient, what kind of Sweeteners can be used?

      • Marie

        December 11, 2018 at 9:28 am

        Any kind that would work for you, really! I’m not a health professional nor a diabetic specialist so I couldn’t point you to a specific sweetener though.

    12. Merry Jessy

      January 08, 2019 at 12:50 pm

      I didn't have the idea of Granita....thanks a lot

      • Marie

        January 09, 2019 at 7:48 am

        You're very welcome! 🙂

    13. Md Firoz Zaman

      February 09, 2019 at 9:56 pm

      Very helpful tips, thanks!

    14. Amelialayla

      February 24, 2019 at 4:57 pm

      This is a very delicious recipe I ever saw. I will try it later this is awesome food.i tasted it. it's really delicious

    15. Haley

      April 02, 2019 at 5:27 pm

      I need to make this ASAP.

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