For an iced coffee in the most literal sense, make a cold brew granita for a refreshing reprieve on the muggiest of summer mornings. Turn it into a classic Sicilian-style breakfast and finish it off with a dollop of cream, plus a warmly toasted brioche bun on the side. (We’ll leave it up to you to decide how you’ll eat them together.) And for a pick-me-up later in the day, pair it with a shot of amaro poured on top.
Taste and adjust as you go—the flavors will dull when they freeze, so aim for a liquid that’s mouth-puckering and intensely flavored.
- Stir all ingredients together. Taste and adjust with more simple syrup, a tablespoon at a time, or salt, a pinch at a time, if you like.
- Pour into a food storage container with a wider base and a lid. Freeze, covered for at least 4 hours and up to 8, until frozen semisolid (this amount of time will vary greatly depending on your freezer). Scrape well with 1 or 2 forks, working your way across the surface and scraping off layers of shaved ice, digging all the way down to the bottom. Use a bench knife or the end of a metal spatula to break up any larger chunks, and crush with a fork. Freeze again for 2–4 hours more, repeating this process 3–4 times in total. The granita will gain volume, and the ice crystals should become smaller, lighter, and snow-like.
- The last time you scrape, freeze cups or bowls so that they are chilled when serving—this will keep the granita from melting too quickly.
- Give a final fluff to your granita and mound it into your chilled glasses. Finish with additional toppings or accompaniments, or layer multiple flavors.