Italian Frozen Dessert: Chocolate Granita


Granita or Sorbet? Each frozen dessert has its fans, though they share almost the same texture. Granita is a delicate Sicilian treat that represents one of the best thirst-quenching addictive treats. The chocolate granita is an awesome Italian dessert like the other creamy granitas made from iced fruit pulp. It cools off the summer heat with its refreshing vibe while keeping calories stumpy.

Difference between Granita and Sorbet

Commonly these terms are interchangeably used, but in reality, they are two distinct frozen treats with unique characteristics.

Texture: Granita has a compact, grainy texture than sorbet. The icy frozen blend of fruit and water is manually flaked with the help of a fork. Repeating this step makes a crunchy granita. Sorbet has a finer and softer texture due to powerful churning, usually with the help of an ice cream maker. Churning improves aeration which is the key to its smooth, velvety texture.

Flavor: Granita has an intense flavor. Wine or liquor can be one of the ingredients in sorbet. Chocolate is a celebrated ingredient; chocolate desserts like chocolate granita are heartening.

Sicilians used the power of freezing to capture the flavor in the icy crystals. Follow this easy-to-make decadent chocolate granita with coffee to satiate your sugar craving. The frozen refresher would be a simple way to rejoice in summer.

Chocolate granita recipe



Cocoa powder

Chocolate chips

Coffee brew or coffee essence

Castor sugar

Chocolate shavings


In a saucepan, heat water on medium-high heat. Add sugar to the pan and stir to dissolve. Stir in coffee, dark chocolate chips, and cocoa powder in the simmering water.

Pour the mixture into a flat-bottomed container and freeze. After an hour, stir the about-to-set ice on the edges to the liquid in the center with the fork. Repeat it a couple of times at intervals of an hour.

Finally, you will get a cloudy mass of crystals in the center.

Tips to make delicious Chocolate Granita

  • Sugar is the key ingredient. Too much sugar makes it mushy, whereas less quantity would result in an icy texture. So, you should be extra careful in balancing the sweetness while using chocolate.
  • Churning incorporates air, improving the aeration.
  • Before serving, scrape the mixture with fork tines and freeze again for an hour to achieve the gorgeous grainy texture.
  • If you want your coffee chocolate granita to have a robust flavor of coffee, prepare a strong coffee concoction.

Storing Granita

You can prepare it in advance and frozen in an airtight container for up to 1 month. It will toughen but regain the creamy texture once you take the bowl out of the freezer, keep it for 10 minutes, and break the ice with the teeth of a fork.

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How would you like your Granita to be? Can you suggest some unique and imaginative flavors to try in it?

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