Iced coffee, the Italian way
Caffe al granita
Iced coffee, the Italian way.
Both bold and refreshing, this sweet coffee cooler is enjoyed by the locals on hot summer days in Sicily.
1⁄2 cup sugar
1⁄3 cup strong brewed espresso
Whipped cream and chocolate-covered espresso beans, for garnish
Heat sugar and 1 cup water in a 2-qt. pan over medium-high heat. Dissolve sugar, stir in coffee; cool. Pour into an 8″ x 8″ baking dish; freeze. Stir mixture every hour as crystals form. Spoon into glasses; top with whipped cream and beans.
There is virtually no limit to the delicious ways you can drink coffee. Whether it’s a flawless foam-capped cappuccino in Bologna, a cardamom-spiced espresso in Beirut, or an iced coffee in Saigon sweetened with condensed milk, we never cease to marvel at the versatility of this globally beloved beverage.
In the hot, dry summers in Sicily, an icy slush of strong espresso and simple syrup is the perfect refresher. It’s often served as a parfait layered with rich, lightly sweetened whipped cream.