Recipe Summary

Prep time: 2 hours 15 mins
Yield: 4 servings

This recipe is...

  • lower in sodium
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Emily Luchetti's Espresso Granita with Chantilly Cream

This recipe serves: 
For the Granita:
2 2/3 cups cold espresso coffee
1 cup superfine sugar
For the Chantilly Cream:
1/4 cup heavy whipping cream
dash of vanilla extract
1/2 teaspoon sugar
pinch of salt
Cooking Instructions
1. Pour the espresso into a large bowl. Stir in the sugar.

2. Pour the sweetened espresso into a shallow pan and place in the freezer.

3. Every 30 minutes for 2 hours, roughly stir the freezing mixture with a fork. This will give the granita a light, feathery texture.

4. Freeze the granita about 8 hours or overnight, until completely frozen.

For the Chantilly Cream:

1. Place all the ingredients in a small stainless steel bowl. Whisk with an electric mixer until the cream forms soft peaks.

2. Serve the granita in tall glasses or bowls with the Chantilly Cream.

Serving Size: about 3/4 cup granita with 2 tablespoons whipped cream

Nutritional Information

Number of Servings: 4

Per Serving

  • Calories
  • 249
  • Carbohydrate
  • 52 g
  • Fat
  • 6 g
  • Fiber
  • 0 g
  • Protein
  • 0 g
  • Saturated Fat
  • 4 g
  • Sodium
  • 150 mg