Granita is an Italian dessert and is not the same thing as the gelato we discussed earliers – it’s an absolute must in the heat and reminiscent of the first primitive forms of ice-cream enjoyed by the civililzations of old. The best granita di caffé can be found in the streets of Naples when, in the August heat, you can buy it at any bar – ice cold and hellishly strong. Ordinary granita can be bought anywhere in Naples, often from vendors that scrape the ice from huge blocks into cups, mixing it with the cordial of your choice right there in front of you. This one is so good and everyone will love it in summer.

Ingredients

• 75g soft light brown sugar
• 600 ml water
• 5 tablespoons coffee granules

Method

• Place the sugar and water into a large saucepan and heat gently until the sugar has dissolved.
• Bring to the boil and boil for 5 minutes, add the coffee and then leave to cool.
• Pour into a rigid freezer-proof container, cover and freeze for an hour.
• Once it has begun to freeze, break up the frozen bits with a fork and return to the freezer.
• Check the granita every 30 minutes or so and keep breaking up any large crystals with the fork, until you have lovely fine, icy crystals.

Topping

• 2 tablespoons Tia Maria
• 120ml whipping cream, whipped
• Chocolate shavings to taste

To serve

• Spoon the granita into glasses, pour over a little liqueur, then top with a spoon of whipped cream and some chocolate shavings.