Espresso Granita With Whipped Cream – a delicious recipe with water, espresso strength ground coffee, sugar, heavy whipping cream, sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
I boiled 3 cups water with about 1/8 cup of sugar in a pot.
2
Once it was all heated up, I poured it into my French Press, waiting the appropriate amount of time (3-5 minutes), and then PRESSED.
3
Pour the brewed coffee into a pan and pop it into the freezer.
4
Break up the ice with a fork every half hour or so.
5
Gather 1 cup of heavy whipping cream and 1 1/2 tablespoons of confectioners sugar and the vanilla extract. Put them in a mixing bowl and with a hand-held mixer or a stand mixer fitted with a whisk attachment, beat the cream and sugar until it's whipped and soft peaks form.
6
Scoop some granita into a bowl or fancy glass (I used retro snow cone holders) and top with whipped cream.
243
kcal
Calories
21
g
Fat
11
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 cups water, 5 tablespoons espresso strength ground coffee, 1/8 dash granulated sugar, 1 cup heavy whipping cream, and more.
Yes, Espresso Granita With Whipped Cream falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
