Sicilian coffee granita

Preparation

1. 1

   Dissolve the sugar in the hot coffee. Leave to cool completely.

2. 2

   Pour into the ice-cream maker and churn for 15–20 min to obtain a granular texture.

   ⏱ 20 min

   💡 The granita should be crystalline, not smooth like sorbet. Serve in glasses with whipped cream.