Affogato with Lemon Granita
It’s time for a coffee break under the sun, reminiscent of a morning in Tuscany thanks to this affogato, a coffee drink traditionally served with ice cream. We reinvented this…
Instructions
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1
In a small pot off the heat, whisk together the sugar, cornstarch and lemon zest. Add the coconut beverage. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot, just until the mixture thickens.
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2
Pour the mixture into a glass dish. Cover and freeze for 8 hours or overnight.
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3
Cut the granita into pieces.
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4
In a food processor, purée the granita pieces until smooth. Transfer to an airtight container (see note).
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5
For each affogato, using a ¼-cup (60 ml) ice cream scoop, shape the granita into a ball and place in a glass or a small mug. Just before serving, pour hot espresso over the granita. Serve immediately.
It’s time for a coffee break under the sun, reminiscent of a morning in Tuscany thanks to this affogato, a coffee drink traditionally served with ice cream. We reinvented this classic by replacing the ice cream with homemade granita made with plant-based coconut drink, lemon and sugar, over which espresso is then poured. It’s a recipe that’ll make you want to savour your glass slowly with a spoon.
