Turkish Coffee Granita Spritzer

Name: Turkish Coffee Granita Spritzer
Prep time: 20 min
Cook time: 10 min
Yield: 4

turkish coffee granita spritzer frozen beverage summer-drink refreshing non-alcoholic

Beverages

An innovative frozen beverage combining the intense flavors of Turkish coffee granita with sparkling water and aromatic cardamom syrup. This refreshing drink offers a sophisticated caffeine kick perfect for hot summer afternoons.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 20 Cook: 10

Ingredients

60g1/2 cup finely ground Turkish coffee
500ml2 cups water
100g1/2 cup granulated sugar
6 pods6 pods green cardamom pods, lightly crushed
1 stick1 stick cinnamon stick
from 1 orangefrom 1 orange orange zest strips
480ml2 cups chilled sparkling water
60ml1/4 cup cardamom simple syrup (from recipe)
60ml1/4 cup heavy cream (optional)
44 orange slices for garnish
4 sprigs4 sprigs fresh mint for garnish
as neededas needed ice cubes

Instructions

First, make the Turkish coffee: In a cezve or small saucepan, combine 60g1/2 cup finely ground Turkish coffee with 250ml (1 cup) 500ml2 cups water and 50g (1/4 cup) 100g1/2 cup granulated sugar. Stir well and bring to a simmer over medium heat, watching carefully.
When coffee begins to foam, remove from heat. Let foam settle, then return to heat. Repeat this process 2-3 times for authentic Turkish coffee. Strain through fine mesh sieve and let cool completely.
Pour cooled coffee into a shallow metal pan. Freeze for 1 hour, then scrape with a fork to break up ice crystals. Return to freezer and repeat scraping every 30 minutes for 2-3 hours until you have fluffy granita.
For cardamom syrup: Combine remaining 250ml (1 cup) 500ml2 cups water with remaining 50g (1/4 cup) 100g1/2 cup granulated sugar, 6 pods6 pods green cardamom pods, 1 stick1 stick cinnamon stick, and from 1 orangefrom 1 orange orange zest strips in a small saucepan. Simmer for 10 minutes, then cool and strain.
To serve, place 2-3 tablespoons of coffee granita in each glass. Add as neededas needed ice cubes to fill glass halfway.
Drizzle 15ml (1 tbsp) cardamom syrup over ice in each glass. Top with 480ml2 cups chilled sparkling water, leaving room to stir.
For a creamy version, float 15ml (1 tbsp) 60ml1/4 cup heavy cream (optional) on top. Garnish with 44 orange slices for garnish and 4 sprigs4 sprigs fresh mint for garnish. Serve immediately with a straw and spoon.

Ingredients

id: turkish_coffee metric: 60g imperial: 1/2 cup name: finely ground Turkish coffee
id: water metric: 500ml imperial: 2 cups name: water
id: sugar metric: 100g imperial: 1/2 cup name: granulated sugar
id: cardamom metric: 6 pods imperial: 6 pods name: green cardamom pods, lightly crushed
id: cinnamon metric: 1 stick imperial: 1 stick name: cinnamon stick
id: orange_zest metric: from 1 orange imperial: from 1 orange name: orange zest strips
id: sparkling_water metric: 480ml imperial: 2 cups name: chilled sparkling water
id: simple_syrup metric: 60ml imperial: 1/4 cup name: cardamom simple syrup (from recipe)
id: heavy_cream metric: 60ml imperial: 1/4 cup name: heavy cream (optional)
id: orange_slices metric: 4 imperial: 4 name: orange slices for garnish
id: mint metric: 4 sprigs imperial: 4 sprigs name: fresh mint for garnish
id: ice_cubes metric: as needed imperial: as needed name: ice cubes

Instructions

First, make the Turkish coffee: In a cezve or small saucepan, combine {turkish_coffee} with 250ml (1 cup) {water} and 50g (1/4 cup) {sugar}. Stir well and bring to a simmer over medium heat, watching carefully.
When coffee begins to foam, remove from heat. Let foam settle, then return to heat. Repeat this process 2-3 times for authentic Turkish coffee. Strain through fine mesh sieve and let cool completely.
Pour cooled coffee into a shallow metal pan. Freeze for 1 hour, then scrape with a fork to break up ice crystals. Return to freezer and repeat scraping every 30 minutes for 2-3 hours until you have fluffy granita.
For cardamom syrup: Combine remaining 250ml (1 cup) {water} with remaining 50g (1/4 cup) {sugar}, {cardamom}, {cinnamon}, and {orange_zest} in a small saucepan. Simmer for 10 minutes, then cool and strain.
To serve, place 2-3 tablespoons of coffee granita in each glass. Add {ice_cubes} to fill glass halfway.
Drizzle 15ml (1 tbsp) cardamom syrup over ice in each glass. Top with {sparkling_water}, leaving room to stir.
For a creamy version, float 15ml (1 tbsp) {heavy_cream} on top. Garnish with {orange_slices} and {mint}. Serve immediately with a straw and spoon.

Tips

Coffee Selection: True Turkish coffee is ground to a powder-fine consistency. If unavailable, use the finest espresso grind possible or grind regular coffee in a spice grinder.

Granita Texture: For best texture, use a metal pan which freezes faster. The more frequently you scrape, the finer and fluffier your granita will be.

Make-Ahead: Granita can be made up to 3 days ahead and stored covered. Re-scrape before serving if it freezes solid. Syrup keeps refrigerated for 2 weeks.

Flavor Variations: Try adding rose water to the syrup for a Middle Eastern twist, or substitute the cardamom with star anise for a different aromatic profile.

Serving Ideas: For parties, set up a DIY spritzer bar with granita, various syrups (vanilla, caramel, hazelnut), and different sparkling waters or tonic.

Adult Version: Add a splash of coffee liqueur or rum for an evening cocktail. Ouzo or arak also pair beautifully with the Mediterranean flavors.

Without Sparkling Water: Enjoy the granita on its own as a palate cleanser between courses, or serve over vanilla ice cream as an affogato-style dessert.