This adults-only granita pairs well with a dollop of lightly whipped cream and a few cookies or with a scoop of vanilla ice cream (or any other flavor that you like with coffee).
The recipe calls for 3½ cups of very strong coffee. You can pull a lot of shots of espresso, or you can use a very fine grind of dark roast coffee and brew it in a French press, which will give you coffee that is full-bodied and flavorful enough to approximate espresso.
MAKES ABOUT: 1½ quarts
TECHNIQUE: Granita
SPECIAL EQUIPMENT: Espresso maker or French coffee press
FREEZING TIME: 4 hours
SHELF LIFE: 1 week
INGREDIENTS:
- 3½ cups freshly brewed espresso or very strong coffee
- ¾ cup sugar
INSTRUCTIONS:
MAKE THE BASE
- Combine the espresso and sugar in a medium bowl and stir until all the sugar has dissolved.
FREEZE THE GRANITA
- Pour the mixture into a 9 by 13-inch baking dish or similar shallow pan.
- Freeze uncovered for 1½ hours, or until ice crystals start to form.
- Stir the mixture with a fork to break up the crystals.
- Return the baking dish to the freezer and stir every 30 minutes or so to break up the ice crystals as the granita freezes.
- When the granita is completely frozen (about 4 hours total), it should have a light, feathery texture.
- Serve right away or transfer the granita to a container and store in the freezer.
- Break up the mixture with a fork just before serving.
SERVE IT WITH:
- Brown Butter Pecan Ice Cream
- A dollop of whipped cream—either vanilla or chocolate—for a cappuccino effect
- This adults-only granita pairs well with a dollop of lightly whipped cream and a few cookies or with a scoop of vanilla ice cream (or any other flavor that you like with coffee).
NOTE:
- The recipe calls for 3½ cups of very strong coffee.
- You can pull a lot of shots of espresso, or you can use a very fine grind of dark roast coffee and brew it in a French press, which will give you coffee that is full-bodied and flavorful enough to approximate espresso.
