Description
A sunshine-bright Sicilian morning on a plate, featuring almond granita with warm brioche, bold espresso, and a refreshing side of seasonal fruit. Trust me, you’re going to love this.
Ingredients
Scale
- 4 brioche buns
- 2 cups unsweetened almond milk
- 1/2 cup granulated sugar
- 1 teaspoon almond extract
- 4 shots freshly brewed espresso
- 2 cups seasonal fruit, sliced
- 2 pistachio or ricotta cornetti, optional
Instructions
- Chill serving glasses in the freezer for at least 15 minutes. Warm brioche in a low oven until just soft.
- Whisk almond milk, sugar, and almond extract in a bowl until the sugar dissolves completely.
- Pour the mixture into a shallow, freezer-safe dish and place it in the freezer.
- Every 30 minutes, scrape the surface with a fork to create delicate ice crystals. Repeat until flaky and fully frozen, about 2 hours.
- Near serving time, brew the espresso so it is fresh and aromatic. Prepare fruit and optional pastries.
- Spoon the granita into the chilled glasses and place warm brioche on plates alongside.
- Serve immediately with espresso and fruit. Enjoy like a Sicilian café breakfast.
Notes
- Make-ahead: Granita can be frozen the day before. Scrape again just before serving.
- Texture tip: Frequent scraping keeps crystals light and delicate.
- Warmth matters: Slightly warming brioche makes the contrast with icy granita irresistible.
- Flavor swap: Use lemon juice and water for a zesty lemon granita.
Nutrition
- Serving Size: 1 brioche, 1 cup granita, espresso, fruit
- Calories: 350
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 60 mg
Keywords: Sicilian breakfast, almond granita, brioche col tuppo, espresso, Italian breakfast, summer breakfast, granita di mandorla