I was in Sicily and had the best dinner. Was totally stuffed and when the waiter came over to ask if we wanted to have dessert we both groaned and said no. And he just said in his beautiful Italian accent "ahhh too much mangia? I counsel you some lemon granita, for the digest!" And boy did it help with the digest
Chef John I watch your segment with joy . Your voice & style of diction is adorable . This is joyful to watch & try your delicious menu . Thank you from Sydney Australia
I turned off the video, even though I like coffee, but I'm glad I turned it back on! Dude, your videos are a joy. I am broke or I'd buy a t-shirt but your humor is light and the food you make... is a crime against humanity in terms of deliciousness. Thanks for sharing your talents with the rest of us!
Just got back from Sicily where we have a small house . We had temps around 36 degrees Celsius so we had lots of granitis and yes usually only in the morning served with a brioche and cream. Before the pandemic a van would drive around our village selling granitis in the morning and icecream in the afternoon.Unfortunately he gave up during the lockdown.
I love Coffee Granita. I am team cold brew because it is so low acidity and you can really taste the subtle flavors. It's indeed a perfect breakfast when it's the dog days of summer and it's hot outside even before sunrise. The Granita with whipped cream and a buttery roll will get your day started right even if it's going to be triple digits.
I’ve been having this for my morning coffee everyday for the past few days. I even made my own whipped cream in the blender (which was great, might never go back to store bought). My favorite coffee drink is “cafe bombon” which is hot coffee with sweetened condensed milk. I have a batch in the freezer now with that as the sweetener. I’ll let you know how it goes!!
Didn’t turn out great with the condensed milk frozen into it, but I have been putting it into the heavy cream when I’m whipping it and THAT has been fantastic.
I lived in Sicily for 2 years, this is hands down the best treat I had while there. I'm not a huge fan of ice cream but a nice raspberry granita served with that warm brioche type bun is heaven! Never knew it was this easy to make, now I can recreate that bliss. Thanks Chef John!
This is a perfect example of one of those Chef John recipes where I instantly see it and need it in my life. Making it now with some left over cold brew.
We have friends on sicily and they took us to a cafe there. They had handmade, in store granita and it was delicious. I have to say, the texture of that ice dish was so smooth, you could have mistaken it for ice cream. I had a chocolate granita that tasted just like high quality chocolate ice, but was completely lactose safe, because there was no milk in it. I do recommend it to everyone to at least try, that and arrancini.
I had it in Rome with the whipped cream on the bottom *and* on the top. If you have not tried this, you must. The cream on the bottom gets slightly frozen and chewwy and its just a lovely plethora of textures. Thanks for posting this, Chef John. I will be making this for breakfast.
Even people that don't like coffee will like this. My friend went to Sicily and tried the Coffee Granita... Hated coffee but loved this. That's how good it is.
I remember a few years back Chef John made a strawberry version of this. It’s very nostalgic and reminds me of a better time in my life. Wasn’t expecting this kind of feeling watching this video.
This recipe is awesome. I once did it with left-over watermelon and it was amazing but coffee!!! Man, that’s taking to adult world. Will for sure try it. Thanks Chef John!
@@karinepaquet7513 he literally put alcohol in the one he made in this video lol Low enough abv beverages and liquers freeze. Ever heard of frozen margaritas? Piña coladas? Daiquiris? What do you mean "alcohol doesn't freeze"? 😂
@@sethgaston845 alcohol lowers the freezing temperature of the mixture. It won’t freeze as fast as without the added alcohol, which may be a good thing because it doesn’t crystallise too quickly. This is also used in some no-churn ice cream recipes that are made from (sweetened) condensed milk, heavy/whipping cream, alcohol and some aromatic component (e.g. gin and citrus peel)
It reminds me of a coffee i had in Brazil. They were slowly dripping coffee in a glass full of ice cubes and then just before tasting it they added some lime zest! It was the best iced coffee i ever had 👍🤤
I did this in a blender cup and blended it every half hour {scrapping the ides of course} and it came out great, the cream makes all the difference. I also used to freeze cantaloupe chunks and make a simple syrup for a kool-ade or use a juice and make slushies with it.
I have done those on and off for years, but I usually add chocolate sauce not cream on top. Also I use a semi-firm plastic container (that used to contain ice cream) because then I can bend the container a bit which break stuff away from the sides.
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The crypto market is highly profitable with an expert broker just like Mr Charles R.Schwab. I got recommended to him and since then my financial life has been a success.
My mom does something like this. She saves these big plastic bottles/containers to make her iced coffee. You make the coffee (creamer, sugar & all) in the container, then put it in the freezer. Like Chef John does, you have to mix it every hour or so; so take the container out and give it a good shake. Repeat the freezing & shaking until it reaches slushy consistency; or you can freeze it entirely and just bring it out the night before if you want to have something cool for next morning. Coffee slurpee ^___^
This looked too easy not to try, so I did! Mine froze very quickly and only needed a few fluffing’s with the fork. I did not have chocolate Lacore, but I added a splash of triple sec instead and gave it a lovely orange flavor. Thanks for the great idea!
Hi Chef John! I’m having to cut back on sugar right now, do you think this would be okay with a sugar substitute such as a monkfruit/erythritol blend? I think the flavor would be okay but I don’t know how it would affect the texture.
the body can’t tell the difference between sugar and sugar substitutes. it breaks it down and absorbs it as if it’s sugar. if you’re looking to cut out sugar don’t cut corners
You will be fine with sweetener. Please, please do not listen to the person above claiming artificial sweeteners / sugar substitutes have the same nutritional significance as sugar. This is completely untrue, and stunningly stupid. Stay off that sugar though dude!!!
Sugar doesn't just make it sweet, it also keeps the the mixture from freezing. I think you'll get a more solid block of ice. If you try it, let us know. 🍧
That looks good! You just kicked me um...to the delish zone! Always ready to taste new dishes! Yummy, yum! Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions!🥘🍲🌭🌮🍕🍟🍿🥗🦐🍝🍠☕🗽🚑🚒🚓
The Pasta Queen just posted a short of the same recipe! Chef John with his finger on the pulse! Also Chef, what do you think the result would be if you put the mixture into an ice cream maker? I'm so curious as to how it would turn out!
Chef John! My food wish is a beautiful fluffy marshmallow. I had a dream of one. It was huge and fluffy and sweet and melted in your mouth. Could it ever be real???
could you play with coconut cream/milk in same technique pls? (other than juice etc, the freezing point might get different. also fear it might cause layering in early stages)
Do you use a fork to have a flaky ice texture, like shaved ice? What if we use an immersion blender to get finer crystals? Or would that break up the crystals too much, melting it faster?...I'm just obsessed with immersion blenders at the moment and I want to use it for everything lol
Ooh, for breakfast! There's a lovely B 'n B, in Santa Rosa, where they often serve vanilla ice-cream, in a halved poached pear. They believe that "life is too short, not to eat ice-cream for breakfast." This is the same sentiment.
I wonder how well this would work substituting the coffee liqueur with a chocolate liqueur, then adding in a splash of lemon juice and some raspberry puree. Might have to experiment later.
I tried something similar with milk and sugar. Two different ways, just milk,sugar and vanilla and milk, sugar, vanilla and some crushed ice. It didn’t really work. I was hoping for it to have a more ice cream like consistency. It was too icy.
Ahh, granita di caffè, I’ve never been to Sicily, but I have been to other parts of Italy. I’m pretty sure you can find it all over the country. Only the Italians would make a coffee dessert. Enjoy!
I was in Sicily and had the best dinner. Was totally stuffed and when the waiter came over to ask if we wanted to have dessert we both groaned and said no. And he just said in his beautiful Italian accent "ahhh too much mangia? I counsel you some lemon granita, for the digest!" And boy did it help with the digest
“A pinch of sugar.” I love you, Chef John!
Chef John
I watch your segment with joy .
Your voice & style of diction is adorable .
This is joyful to watch & try your delicious menu .
Thank you from Sydney Australia
I turned off the video, even though I like coffee, but I'm glad I turned it back on!
Dude, your videos are a joy. I am broke or I'd buy a t-shirt
but your humor is light and the food you make... is a crime against humanity in terms of deliciousness. Thanks for sharing your talents with the rest of us!
Ooh, I want to try this technique with some fresh lemonade!
Just got back from Sicily where we have a small house . We had temps around 36 degrees Celsius so we had lots of granitis and yes usually only in the morning served with a brioche and cream. Before the pandemic a van would drive around our village selling granitis in the morning and icecream in the afternoon.Unfortunately he gave up during the lockdown.
I love Coffee Granita. I am team cold brew because it is so low acidity and you can really taste the subtle flavors. It's indeed a perfect breakfast when it's the dog days of summer and it's hot outside even before sunrise. The Granita with whipped cream and a buttery roll will get your day started right even if it's going to be triple digits.
I’ve been having this for my morning coffee everyday for the past few days. I even made my own whipped cream in the blender (which was great, might never go back to store bought).
My favorite coffee drink is “cafe bombon” which is hot coffee with sweetened condensed milk.
I have a batch in the freezer now with that as the sweetener. I’ll let you know how it goes!!
Didn’t turn out great with the condensed milk frozen into it, but I have been putting it into the heavy cream when I’m whipping it and THAT has been fantastic.
I was stationed in Sicily for 4 years. This is awesome! Thanks for sharing! W/ Brioche!
I used to fly in and out of Sigonella...they had a concessionaire on the base that made the best pizza I had, or have, tasted.
I lived in Sicily for 2 years, this is hands down the best treat I had while there. I'm not a huge fan of ice cream but a nice raspberry granita served with that warm brioche type bun is heaven! Never knew it was this easy to make, now I can recreate that bliss. Thanks Chef John!
This is a perfect example of one of those Chef John recipes where I instantly see it and need it in my life. Making it now with some left over cold brew.
We have friends on sicily and they took us to a cafe there. They had handmade, in store granita and it was delicious. I have to say, the texture of that ice dish was so smooth, you could have mistaken it for ice cream. I had a chocolate granita that tasted just like high quality chocolate ice, but was completely lactose safe, because there was no milk in it. I do recommend it to everyone to at least try, that and arrancini.
They use "inverted sugar", that is simple syrup, instead of sugar to achieve that smoothness. Try it, won't disappoint you!!!
No milk factor at all, you say? I wonder how they got it to taste so creamy - if they blended it finely before serving?
@@bullgrim oh haha just saw this comment- that makes sense!
@@artsbeatla I wonder if running this recipe through a food processor or using a stick blender on it would give it a super creamy texture?
@@arthrodea not sure - I fear the ice particles might be blended into mush...
I had it in Rome with the whipped cream on the bottom *and* on the top. If you have not tried this, you must. The cream on the bottom gets slightly frozen and chewwy and its just a lovely plethora of textures. Thanks for posting this, Chef John. I will be making this for breakfast.
Even people that don't like coffee will like this. My friend went to Sicily and tried the Coffee Granita... Hated coffee but loved this. That's how good it is.
Chef John just inspired me to make this for some good eats during this heat wave.
I had lemon granita on the Island of Capri when we toured Italy. It was so good, especially on that hot day.
Yummy! Love the coffee liqueur addition.
I remember a few years back Chef John made a strawberry version of this. It’s very nostalgic and reminds me of a better time in my life. Wasn’t expecting this kind of feeling watching this video.
:: hugs ::
1 yr later ready for this, hope you’re doing better now
im definitely doing this with lemonade!!!! looks amazing
There you are ! Sounds absolutely fantastic!
It's supposed to be nearly 100 degrees today, where I live. This sounds awesome.
Yep! Love Coffee granita, but traditionally definitely always espresso in Italy. Also awesome--lemon granita.
This recipe is awesome. I once did it with left-over watermelon and it was amazing but coffee!!! Man, that’s taking to adult world. Will for sure try it. Thanks Chef John!
Adding Kahlua would be taking it to "adult world" ! 😉
Ouuu that would be nice but alcohol doesn’t freeze. It would have to be in the whipping cream toping 🤪
@@karinepaquet7513 he literally put alcohol in the one he made in this video lol
Low enough abv beverages and liquers freeze. Ever heard of frozen margaritas? Piña coladas? Daiquiris? What do you mean "alcohol doesn't freeze"? 😂
@@sethgaston845 alcohol lowers the freezing temperature of the mixture. It won’t freeze as fast as without the added alcohol, which may be a good thing because it doesn’t crystallise too quickly. This is also used in some no-churn ice cream recipes that are made from (sweetened) condensed milk, heavy/whipping cream, alcohol and some aromatic component (e.g. gin and citrus peel)
Oups I guess I missed that ingredient when he did the recipe. Thanks for letting me know. 😂
It reminds me of a coffee i had in Brazil. They were slowly dripping coffee in a glass full of ice cubes and then just before tasting it they added some lime zest! It was the best iced coffee i ever had 👍🤤
WOW that sounds amazing
I ate at least one granita and brioche a day when I visited Sicily. My favorite flavors are mulberry (gelsi) and almond!
You are, after all, the mamasita, of your Sicilian coffee granita!
Yum 😋 Excited to try this! Thanks
Bravo Sir!! Thank you very much! Can't wait to try! YUM.
I just might do this it looks amazing.
Looks super simple! Definitely gonna try it
This looks great...going to try making this.
Yummm, as a coffee lover, I can't wait to try this 🤤
Ash that’s nice. I am imagining a lemon with lemon cello. Oh yeah. 🌞TY Chef !
Apple juice granita with a cinnamon apple pie spiced whiped cream sounds good on a hot day 😜
Coffee houses here in the '90s used to serve huge granitas, like coffee slurpees. Nobody does it anymore.
It does look amazingly simple. I suppose the technique would work the same if you used cream in your coffee with the sugar.
thank you thank you thank you
Made this yesterday. Didn't have coffee liquer on hand, so I improvised with Amaretto. Still a great recipe.
I was hanging out for a recipe like this. It's winter where I live, so might make it in the summer.
"Toss in a pinch of sugar" - proceeds to drop an entire cup 😂
Sounds delicious 😋. I will have to try it coffee for me juice or fruit purée for the family 🥰 thanks for sharing
I have always wanted to go to Sicily and Sardinia
I might try this with cocoa for my kids.
I did this in a blender cup and blended it every half hour {scrapping the ides of course} and it came out great, the cream makes all the difference. I also used to freeze cantaloupe chunks and make a simple syrup for a kool-ade or use a juice and make slushies with it.
What were your freezing time increments? 1hr? 30 mins?
@@majorlazor5058 Half hour but blended on low.
@@colemyst
Thank you
I've made this with Vietnamese Iced Tea and Coffee, what a tastetreat.
Looks good!
I AM GOING TO MAKE THIS.
RIGHT NOW.
I have done those on and off for years, but I usually add chocolate sauce not cream on top. Also I use a semi-firm plastic container (that used to contain ice cream) because then I can bend the container a bit which break stuff away from the sides.
Wow I'm just shocked you mentioned expert Mr Charles R.Schwab thought I'm the only one trading with him
I think I'm blessed because if not I wouldn't have met someone who is as spectacular as expert Mr Charles R.Schwab I think he is the best broker I ever seen
I countlessly share my experience with co-workers at work, on how I made $23,000 from $2,000 in 7 days of trading
The crypto market is highly profitable with an expert broker just like Mr Charles R.Schwab. I got recommended to him and since then my financial life has been a success.
@Dan Pettersson Before this thread got highjacked by bots, I was going to say, I would probably accidentally drop a nip of whiskey over this… oops! 😆
I didn't know you had t-shirts, I love t-shirts!
Cinnamon/clove/allspice/nutmeg would be good in this too I bet. Definitely going to try this and tinker
A masala tea flavor sounds like it could work
I highly recommended a pinch of ground cardamom - it’s a Syrian specialty as a hot beverage, ICAN see it being good cold also.
Haven’t tried this yet but looks like it would be great with some orange zest in the coffee/sugar mix.
Yum! And will also try it with our own organic strawberries 😋
That's a lot of work for a smoothie Chef ;)
That said, great work on the video. Love the
commentary. You always crack me up!
happy cooking,
UB
Very interesting recipe!
And as always Enjoy.........☺️
Imma make this
My mom does something like this. She saves these big plastic bottles/containers to make her iced coffee. You make the coffee (creamer, sugar & all) in the container, then put it in the freezer. Like Chef John does, you have to mix it every hour or so; so take the container out and give it a good shake. Repeat the freezing & shaking until it reaches slushy consistency; or you can freeze it entirely and just bring it out the night before if you want to have something cool for next morning. Coffee slurpee ^___^
Good idea...thanks!!
Fantastic suggestion! This would be much easier to execute in a plastic bottle, but the recipe sounds solid. Thanks, Chef John!
That looks so good! I don't eat ice cream usually because I am lactose intolerant,..
You are the John Moschitta of your Coffee Granita .
that looks amazing
Looks good I must try this.
This looked too easy not to try, so I did! Mine froze very quickly and only needed a few fluffing’s with the fork. I did not have chocolate Lacore, but I added a splash of triple sec instead and gave it a lovely orange flavor. Thanks for the great idea!
Making this!
Imma go brew some coffee right now
Great video :) learned a lot… thank you again for sharing 🥰 Subscribed!
Looks delicious! Had to forward to my coffee fiend daughter! Love you, Chef John.
Fabulous idea for a summer treat... and for some reason, I feel like ordering a T-shirt... What's up with that?
This recipe looks fantastic! Must try!! (using the plastic bottle method) it’s gonna be a sweltering summer 😞 Thanks, Chef John!
It looks delicious. After keeping in the freezer overnight, will it still stay slushy texture?
I will make this tonight (for tomorrow's breakfast) sooooo delicious looking!
Hi Chef John! I’m having to cut back on sugar right now, do you think this would be okay with a sugar substitute such as a monkfruit/erythritol blend? I think the flavor would be okay but I don’t know how it would affect the texture.
the body can’t tell the difference between sugar and sugar substitutes. it breaks it down and absorbs it as if it’s sugar. if you’re looking to cut out sugar don’t cut corners
I'm doing the same thing. There are a lot of keto friendly ice creams out there that use these sweeteners, so I think it will be fine.
You will be fine with sweetener. Please, please do not listen to the person above claiming artificial sweeteners / sugar substitutes have the same nutritional significance as sugar. This is completely untrue, and stunningly stupid. Stay off that sugar though dude!!!
Sugar doesn't just make it sweet, it also keeps the the mixture from freezing.
I think you'll get a more solid block of ice.
If you try it, let us know. 🍧
@@xurx2838 The liqueur will have the same effect (keep mixture from freezing hard)
listen John ... your cooking is great, but you need to become a singer too !
Everytime CJ says a pinch and then pours a bunch it reminds me of Sophia from The Golden Girls... Have you ever been pinched by an Italian?! 😭🤣
🤣🤣
I think the second time (3:55) when you said put it in the fridge overnight, you meant freezer.
looks amazing
How good would this be with OJ and Champagne instead of coffee?! 🙏🏻🙏🏻
That looks good! You just kicked me um...to the delish zone! Always ready to taste new dishes! Yummy, yum! Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions!🥘🍲🌭🌮🍕🍟🍿🥗🦐🍝🍠☕🗽🚑🚒🚓
I want to add cream to the coffee so bad can i do that an will it freeze the same 😊 looks delicious.
You had me at coffee
The Pasta Queen just posted a short of the same recipe! Chef John with his finger on the pulse! Also Chef, what do you think the result would be if you put the mixture into an ice cream maker? I'm so curious as to how it would turn out!
I have seen Sorbetto made in an ice cream maker, though I imagine the texture might be less grainy overall than the fork method.
Chef John! My food wish is a beautiful fluffy marshmallow. I had a dream of one. It was huge and fluffy and sweet and melted in your mouth. Could it ever be real???
could you play with coconut cream/milk in same technique pls?
(other than juice etc, the freezing point might get different. also fear it might cause layering in early stages)
I suddenly want to buy a t-shirt for no reason at all. And that's my own original idea.
same 😂
Thanks for sharing👌🆗✅
Haven't watched in a very long time. The intro is SO nostalgic!
I'm making this as soon as I buy a t-shirt.
maybe a raspberry for color too.
Always cracks me up when he says add a 'pinch of sugar' only to proceed with adding a whole quarter/half a cup of the thing, lol.
Do you use a fork to have a flaky ice texture, like shaved ice? What if we use an immersion blender to get finer crystals? Or would that break up the crystals too much, melting it faster?...I'm just obsessed with immersion blenders at the moment and I want to use it for everything lol
Ooh, for breakfast! There's a lovely B 'n B, in Santa Rosa, where they often serve vanilla ice-cream, in a halved poached pear. They believe that "life is too short, not to eat ice-cream for breakfast."
This is the same sentiment.
I think I would top it w/ condensed milk or dulce de leche. It looks good, I'll have to try it myself
I really want a t-shirt for some reason.
1:02 so that's what a "pinch" means, thanks
I wonder how well this would work substituting the coffee liqueur with a chocolate liqueur, then adding in a splash of lemon juice and some raspberry puree. Might have to experiment later.
I'd garnish the whipped cream by adding a whole coffee bean, but that's just me. :-)
Every time I hear your opening I think of redlettermedia
You had me at „coffee“ 😂
I tried something similar with milk and sugar. Two different ways, just milk,sugar and vanilla and milk, sugar, vanilla and some crushed ice. It didn’t really work. I was hoping for it to have a more ice cream like consistency. It was too icy.
Yummy 😋
Ahh, granita di caffè, I’ve never been to Sicily, but I have been to other parts of Italy. I’m pretty sure you can find it all over the country. Only the Italians would make a coffee dessert.
Enjoy!