Coffee granita with brioche buns

111 Matt Tebbutt recipe template

Preparation time

Cooking time
no cooking required

Serves 6–10


By Jacon Kenedy
From Saturday Kitchen


For the coffee granita

  • 500ml/18fl oz espresso (or coffee made in a stovetop moka pot), cooled
  • 200g/7oz caster sugar

To serve (optional)

  • slightly warmed brioche buns
  • 300ml/10fl oz whipping cream
  • 2 tbsp caster sugar


  1. Put 300ml/10fl oz water in the fridge to chill.

  2. Stir together the espresso coffee and cold water. Add the sugar and stir until dissolved.

  3. Transfer to a deep dish, about 25cm wide, and put it in the freezer. Once it starts to freeze at the edges, stir it with a fork or whisk it every 10–15 minutes, until the mixture is almost completely frozen and icy (this will take a long time – perhaps 4 hours). It is ready to serve in this slightly wet, slushy state.

  4. To keep it longer, let it freeze solid, then before serving take it out to thaw for 20 minutes or so, breaking it up with a fork.

  5. If you are serving in glasses, chill your serving glasses for at least 20 minutes in the freezer before you serve the granita. Serve either in frozen glasses or brioche buns. If liked, you can whip the cream and sugar together until soft peaks form when the whisk is removed from bowl. Top the granita with the sweetened whipped cream.

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