Granita breaksOur daily routine in Sicily included a cup of icy granita. I was a fan of the lemon one as the coffee one was a bit too strong; I think there is about 3 shots of espresso in one!

Granita is pretty simple to make although you need to be by your freezer to stir the mixture every twenty minutes to ensure that the mixture does not freeze into a solid block. A good task for young kids!

For coffee or lemon granita
250g/9oz freshly squeezed lemon juice or espresso coffee
120g/4oz sugar
100g/3½oz water

For the granita, place the lemon or espresso, sugar and water into a pan over a medium heat and stir to combine and dissolve the sugar.

Remove from the heat and pass through a sieve into a large deep-sided tray.
Place the tray into the freezer. At 20 minute intervals, stir the mixture with a fork until the granita is set.

Eat on a warm and sunny day! I think these are numbered in the UK :(

Coffee granita

2 cups lukewarm espresso or strong black coffee
1/2 cup sugar
2 tablespoons coffee flavored liqueur
1 teaspoon orange or lemon zest


Combine all ingredients and stir until sugar melts.

Pour mixture into 9 by 13-inch metal pan and place on level shelf in freezer for half an hour. (Mixture should only come about 1/4-inch up the side of the pan.)

Remove and use a dinner fork to scrape any ice crystals that have formed on the side or bottom of the pan.

Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours.

Once mixture is thoroughly frozen, fluff with a fork and allow flakes to "dry" in freezer another half hour before serving.

When served, the granita should look like a fluffy pile of dry brown crystals.

Serve in a tall glass with whip cream or after a meal for a refreshing treat.