Looking for a cool summer dessert that doesn’t require a fancy ice cream maker or trip to a gelateria? Enter this granita recipe, your new easy, breezy summertime refresher! 

Glasses of strawberry, coffee and orange granita with spoons on a wooden serving tray.
Photo Credits: Elana Lepkowski 

There are some hot summer days where I don’t want to turn on an oven or stand over the stove. Those days are when I turn to granita, which only requires a pan and a fork. By afternoon, I have a sweet and refreshing dessert ready to go!

Granita is an Italian dessert whose texture is somewhere between a smooth sorbet and a slushy. Sicily claims its invention, with various cultures boasting their own versions, from Persian Faloodeh to Hawaiian Shave Ice.

But you don’t need to use your airline miles to enjoy this dessert. In fact, it’s such an easy recipe you don’t even need special equipment! This guide will give you a basic outline to make granita out of any fruit, with a few options for fruit juice and coffee as well (coffee granita is a Sicilian classic).

Once you master this, try mixing fruits, or combining various herbs and spices with fruits and liqueurs. From sweet fruit purees to espresso or nut pastes: if you can freeze it, you can make it into granita. We’ve given some yummy suggestions below. Let us know what you try!

Table of Contents
  1. What is in a Granita?
  2. How to Make a Fruit Granita
  3. How to Make a Coffee Granita
  4. Granita Ratios
  5. Granita vs Sorbet
  6. Ways to Mix it Up
  7. How to Serve Granita
  8. How to Store Granita
  9. More Cool-Down Dessert Recipes
  10. Granita: The Icy Italian Dessert You Need This Summer! Recipe
Ingredients for strawberry granita including strawberries, water and sugar.

What is in a Granita?

A granita is a straightforward, gluten-free, and vegan dessert that you can make with 2 to 3 ingredients, but there are limitless combinations. For this basic granita recipe, you’ll need only 3 things: 

  • Fruit Puree or Coffee: You can go many ways with the flavor of a granita, from freshly brewed coffee to juicy, in-season fruit pureed in your blender.
  • Liquid: A straight fruit puree is too thick to use on its own so you will need to add water (or another liquid) to ensure a smooth base that is loose enough to spread out into a pan. The water also helps the mixture freeze well.
  • Sweetener: I used organic cane sugar in testing this recipe, but there are many other sweeteners that will work. Honey, agave, maple syrup, and muscovado sugar are all options to sweeten your fruit mixture.
A strawberry granita in a glass garnished with strawberry slices. Next to this is a spoon and 3 strawberries.

How to Make a Fruit Granita

You can use any seasonal fruit to make this granita recipe—peaches, berries, watermelon, or a combination. And be sure to taste your fruit before mixing and before freezing! Some fresh, ripe fruits are very sweet on their own, and may not require as much sweetener. Fruit juices may also be sweet enough not to need extra sugar. Here are the steps:

  • Cut your fruit into small pieces to yield 4 cups of chopped fruit. You’ll need to cube or cut them into small pieces to blend uniformly. For strawberries, I hull (remove the leaves and stem), and cut into quarters; unless I have a massive strawberry, then will chop that into 1/6 or 1/8 pieces. Strawberries on a plate next to a cutting board with pieces of cut up strawberries and a knife.
  • Blend the fruit with 1 cup of water (or 1/2 cup of water and 1/2 cup of fruit juice) and sugar to taste (typically around 1/3 cup sugar). Blend for 30 seconds until smooth. Taste and adjust the sweetness to your liking, then pour your mixture into a sheet pan or baking dish at least 8×12 inches. You want a thin layer for quick freezing.An overhead photo of strawberries, water and sugar in a blender.
  • Freeze. Check on your mixture after 1 hour. Parts of the mixture should be starting to freeze. Drag a fork through the frozen parts to break them up. A close up of strawberry granita an a pan after being scraped with a fork.
  • Repeat. Put the mixture back into the freezer. Continue scraping a fork through the mixture every 30 minutes to an hour until it is fully frozen and the granita has a fluffy granulated texture. This should take about 2 hours in total if you have a large sheet tray, or longer if you’re using a smaller baking dish.A close up of strawberry granita just after it's been broken up.
  • Serve. When ready, serve in small glasses or bowls with spoons. Enjoy the granita on its own, mixed with other granita flavors, or topped with cream, wine, liquor, or sliced strawberries for garnish. An overhead photo of a strawberry granita in a glass garnished with strawberry slices. Next to this is a spoon and 3 strawberries.

How to Make a Coffee Granita

A coffee that leans more chocolatey and less acidic tends to be the best option for desserts. Here are the steps:

  • Brew the coffee. Brew 2 cups of coffee, then mix with 1/3 cup sugar until the sugar is dissolved.
  • Pour your mixture into a sheet pan or baking dish at least 8×12 inches. You want a thin layer for quick freezing. Freeze for 1 hour. Parts of the mixture should be starting to freeze. Drag a fork through the frozen parts to break them up. Put the mixture back into the freezer for an additional 30 to 60 minutes. 
  • Check. Depending on how cold your freezer is, your mixture might be frozen through now. Use your fork to “fluff” the icy mixture. If it’s not completely frozen through at this point, freeze for another 30 minutes and fluff again with the fork. 
  • Serve. When ready, serve in small glasses or bowls with spoons. Enjoy the granita on its own, mixed with other granita flavors, or topped with cream, wine, liquor, or a few coffee beans for garnish. 
Coffee granita on a spoon being held over a glass of the granita.

Granita Ratios

This granita recipe gives a basic recipe ratio for using fruit puréed with sugar and water. However, you can also make granita with fruit juice or another liquid such as coffee or even wine. The volume for those will vary from the fruit puree since you are relying on just the liquid to form the base of the granita. Here are a few examples that will serve 4 people.

  • Fruit: 4 cups chopped fruit (puréed) + 1 cup water + 1/3 cup cane sugar
  • Juice: 2 cups fresh juice + 1/3 cup cane sugar (or less if the juice is already sweet)
  • Coffee: 2 cups freshly brewed coffee + 1/3 cup cane sugar (or more if you like your coffee sweet)

If you double the amount of liquid, double the amount of sugar as well. But always taste your fruits and juices first, as you may want to adjust the sweetener amount to your liking. If you’re having trouble incorporating the sugar into the liquid, gently heat the liquid and stir until all your sugar has dissolved.

A close up of orange granita garnished with an orange wedge in a bowl next to a spoon and 2 more orange wedges.

Granita vs Sorbet

What’s the difference between a granita and sorbet? To make sorbet, you churn (or vigorously mix if you’re making it at home) in a similar way to ice cream, so that you get a smooth result with little to no ice crystals. Granita, on the other hand, is all about the rocky crystals you get from scraping the ice as it forms. 

Granita and sorbets are so closely linked that their differences can be confusing. Yes, they are both frozen treats that rely on fruit juice or puree and a sweetener. But it’s how you make them that changes the name. 

Orange Granita layered with strawberry granita in a glass, garnished with orange and strawberry slices. Next to this is a spoon.

Ways to Mix it Up

Tweak and adjust this granita recipe according to your taste. Here are some ways to make your own twist on granita:

  • Make it extra zippy: Replace half of the water in a fruit granita with freshly squeezed lemon juice. The citrus will add a bright tart flavor to the dish.
  • Add herbs and spices: Fresh herbs or dried spices can make wonderful additions to a granita. Blend a small handful of fresh basil leaves into a lime granita or fresh mint with watermelon. Try a 1/2 teaspoon of cinnamon and ginger into an apple cider granita. 
  • Make it adults-only: Serve your granitas topped with a liquor that complements the flavor. Berry granitas can be topped with gin, limoncello, or sparkling wine. A splash of rum or coffee liqueur over an espresso granita gives depth of flavor. Add 1 to 2 tablespoons of Grand Marnier to an orange granita.
  • Add creaminess: Coffee granita is often served with a large dollop of whipped cream in Sicily, which also works well with a berry or stone fruit granita. You can substitute the cream for creme fraiche, or, if you’re feeling very daring, top your ice cream with a granita for a cool contrast of textures. 
  • Sugar alternatives: Honey, agave, maple syrup, and muscovado sugar can all be used instead of cane sugar. 
An overhead photo of glasses of strawberry, coffee and orange granita with spoons on a wooden serving tray.

How to Serve Granita

Italians have a very specific way of enjoying granita: at breakfast, served with a warm brioche bun that is either dipped into the granita or torn and used to scoop the icy treat up. To me, this sounds like the perfect beginning to a sweltering morning in southern Italy! 

You can enjoy this granita recipe on its own as a refreshing dessert, palate cleanser, or a start to a meal. Or do like the Sicilians and serve for breakfast alongside a brioche roll! 

A strawberry granita makes a sweet contrast in flavor and texture on top of Lemon Sorbet, Strawberry Frozen Yogurt, or add a scoop to a Strawberry Bellini. You can also layer flavors for a rainbow effect, or drizzle Limoncello over top. 

A close up of orange granita in a glass with a spoon and orange slices next to it. In the background is a glass of strawberry granita, and a coffee granita next to some coffee beans.

How to Store Granita

To store any leftover granita, remove from the pan and place in an airtight container in the freezer. The mixture will be at its best for up to one month. You can always scrape it with the fork to fluff it more before serving!

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5 from 1 vote

Granita: The Icy Italian Dessert You Need This Summer!

A picture of Elana LepkowskiElana Lepkowski
A strawberry granita in a glass garnished with strawberry slices. Next to this is a spoon and 3 strawberries.
Cool down like an Italian with this icy frozen treat! You can use any seasonal fruit you'd like, or take a grown-up approach with freshly brewed coffee. Just be sure to adjust the sweetener to your taste—some fresh, ripe fruits are very sweet on their own, and may not require as much sweetener.
Prep – 10 minutes
Freezing time 2 hours
Total – 2 hours 10 minutes
Cuisine:
Italian
Serves – 4
Course:
Dessert

Ingredients
  

For a Fruit Granita

  • 4 cups finely chopped fruit of your choice (like watermelon, peaches, strawberries, mixed berries, or oranges)
  • 1 cup water (or combination of water and juice, see note)
  • 1/3 cup cane sugar
  • Sliced fruit, for garnish (optional)

For a Coffee Granita

  • 2 cups brewed coffee
  • 1/2 cup cane sugar
  • Coffee beans, for garnish (optional)

Instructions
 

  • Blend and freeze. To make a fruit granita, combine the fruit, water, and sugar into a blender or food processor and blend 30 seconds until smooth. For a coffee granita, mix the brewed coffee with the sugar until the sugar is dissolved. Taste and adjust the sweetness to your liking. Pour the mixture into a rimmed sheet pan or baking dish that’s at least 8X12–inches. Place in the freezer for one hour.
  • Scrape. After an hour, use a metal fork like a rake, scraping through the mixture to break up the ice. Return to the freezer for another 30 minutes to an hour.
  • Repeat. Continue scraping with a fork through the mixture every 30 minutes to an hour until it is fully frozen and the granita has a fluffy granulated texture. This should take about 2 hours in total if you have a large sheet tray, or longer if you’re using a smaller baking dish.
  • Serve or store. Scrape into a pile and scoop into chilled serving glasses to serve immediately, or scrape into an airtight container and return to the freezer until you’re ready to serve.

Notes

  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
  • For an extra tart fruit granita: Replace half of the water with freshly squeezed lemon juice. 
  • Make it boozy: Adding a splash of liquor (like Grand Marnier for an orange granita, or coffee liqueur for a coffee granita). 
  • To speed up the freezing process: Place your sheet pans or baking pans in the freezer for 30 minutes before you get started.
  • Nutrition facts are calculated based on one serving of a coffee granita.

Nutrition

Calories: 97.4kcalCarbohydrates: 24.9gProtein: 0.1gFat: 0.1gSaturated Fat: 0.003gMonounsaturated Fat: 0.02gSodium: 2.6mgPotassium: 58.6mgSugar: 24.9gCalcium: 2.6mgIron: 0.03mg
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Culinary Specialty: Mixology

Elana Lepkowski has been mixing drinks from her home bar for years, but began blogging her original cocktail recipes in 2011. In 2014 she left a decade long career as a creative director to pursue the world of cocktails full-time. In addition to creating recipes for her site Stir and Strain, she regularly whips up recipes for many major liquor brands, national publications, and occasionally her husband.
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5 from 1 vote

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Comments

  1. Audrey Cannon says:

    5 stars
    We made this with our leftover peaches! A refreshing treat in this Arizona heat. Highly recommend! I peeled my peaches so my kid wouldn’t protest and she loved it!

    1. Summer Miller says:

      Ohhh, I love the idea of making it with peaches! Thanks for sharing!