Espresso Martini Granita with Koval Coffee Liqueur
I’m crazy for coffee, in all its forms. Sometimes I even get teased about the amount of coffee gadgets I have. Sorry, the teasing won’t stop me—I love what I love! I recently discovered the espresso martini granita, and it became a fast favorite. It ticks off all the boxes: dessert, after-dinner drink, and coffee. It's the perfect trifecta. Combine vodka, espresso, and my favorite new coffee liqueur from Koval—you can learn more about Koval and my visit to their Chicago distillery here—and you’ve got the perfect dessert martini to round out any Italian dinner menu. By the way, if you’re looking for another coffee-themed treat this month, try my Chocolate Espresso Hazelnut Biscotti recipe.
What is Granita?
The Sicilians really knew what they were doing when they created granita! I like to think of it as a cousin to sorbet and Italian ice. Totally distinct and unique in texture, granita is rougher in texture than Italian ice and more crystalline than sorbet. I love serving it when I have guests over. Granita with coffee is very common in the city of Messina. Granita in combination with a warm pastry is a common summertime breakfast in Sicily. Whether you’re serving it at brunch, for dessert, or in an after-dinner drink, granita sure is a treat.
Tips on Freezing Granita and How to Scrape the Ice Crystals
This recipe has a short ingredient list, and it’s super easy to make. It does take a little bit of time since you’ll have to wait for the granita mixture to freeze, so make sure to give yourself a little bit of lead time. Once the mixture freezes, you take a fork and gently push it over the frozen granita to break it up into icy little crystals. It’s so heavenly—almost like flavored snow!
Pro tip: Because alcohol doesn’t freeze like water, balancing the spirits and the coffee is essential. A good rule of thumb is to use ⅓ cup of liquor for every two cups of other liquids.