Sicilians are the acknowledged wizards of Ices, and they in turn acknowledge the Persian, Arabic, Pakistani, Moorish, Syrians and Turkish for the origin of their refreshing sherberts, sorbets, icecreams and ices. It started when the Moorish conquerors chilled sweet fruit syrups called Sarbat with snow from Mount Edna.
The evolution from chilled syrup to frozen syrup, Granita was only a matter of time. The most common flavors are coffee and lemon. A scoop of coffee granita is often floated in an iced espresso or café and topped with whipped cream.
Here is the recipe from Taormina, Sicila and just imagine, sitting in a café ...
COFFEE GRANITA ...
1 1/2 cups mineral water
1/8 cup sugar ( or to taste ) or Sweetner of choice
3/4 Brewed Espresso
2 Tblsps. chilled whipping cream whipped
1. stir water and sugar in heavy sauce pan ( medium size ) over medium heat until sugar or sweetner dissolves and syrup boils one minute.
2. cool syrup.
3. mix in coffee to the cooled syrup and pour mixture into medium sized metal bowl.
4. freeze until ice mixture is solid - 4 hours.
5. using a fork, scrape the ice to form flakes and return to freezer
6. keep frozen until ready to serve
7. pile coffee granita into stemmed glasses and top with generous amount of whipped cream.
*** serve with a brioche or biscotti ... Enjoy ...
Have nice Sunday,