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A light and simple dessert.
Also known as granita siciliana, it is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, it is related to sorbet and italian ice. Its texture varies from city to city."


1 cup heavy cream
2 cups whole milk, divided
1 cup brewed espresso
1 cup granulated sugar
2 tablespoons cornstarch
pinch sea or kosher salt
1 tablespoon liquid pectin


1. Place a tall 16-ounce glass on the latte/cappuccino or travel cup tray. Using the lever, open the brew head, insert the capsule and close the brew head. Press the Long button to fill the cup (about a 1/2 cup.) Continue with remaining capsules.

2. Stir sugar into the hot espresso to dissolve and pour mixture into a freezer-safe container. Leave to cool to room temperature.

3. Once cool, cover with plastic wrap and place in the freezer. Every hour, for about 5 hours total, scrape the mixture with a fork to allow crystals to form.

4. To serve, layer equal amounts of granita and whipped cream in a parfait glass. Garnish with shaved chocolate.

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Makes 4 servings

Nutritional Information
Per Serving

no nutrition information available

This recipe can be prepared using the following Cuisinart® products:
Buona Tazza Single Serve Espresso Machine
Buona Tazza Single Serve Espresso, Latte, Cappuccino Machine
Buona Tazza Super Automatic Single Serve Espresso, Caffè Latte & Cappuccino Maker

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