I stumbled on this old blog post from Philz and was immediately like, Mmm…! You must try the granita di caffè at Tazza d’Oro next time you’re in Rome, or make it at home with this version from Bon App or this one from Sunset. So strong and slushy and just sweet enough that you can still taste it even after your palate’s been numbed by the cold.
(photo from The Bitten Word)
Mmmm, coffee granita reminds me of my trip to Rome years ago when I happened upon Tazza d’Oro near the Pantheon. They made the BEST coffee granita (well, the first one I had ever tried) and they topped it with the perfectly whipped cream. It was so delicious and it was Italy…I mean, c’mon! The urge to find a replacement for it didn’t hit me until recently. Granita is one of those things that is pretty easy to make. It’s elegant and perfect now that our Bay Area “summer” has arrived.
And then there’s the Philz twist: How about coffee granita with cardamom whipped cream? Sounds like a frozen Tantilizing Turkish or Philharmonic blend…delicious!
Coffee Granita with Cardamom Whipped Cream
This recipe is from Bon Appetit’s April 2010 issue.
* 2 cups water, divided
* 1/2 cup plus 1 tablespoon sugar
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