Coffee Granita

Total Time:
32 min
Prep:
20 min
Inactive:
2 min
Cook:
10 min

Yield:
10 servings
Level:
Easy

Ingredients
  • 4 cups brewed espresso
  • 1/2 cup sugar
  • 1/2 teaspoon lemon juice
  • 1 cup heavy cream, whipped to soft peaks
Directions
  • Brew the espresso, and while it is still hot add the sugar and the lemon juice. Taste and add more sugar, to taste. Cool espresso mixture to room temperature.

  • Pour the mixture into a 13 by 9-inch pan, and set on a level shelf in the freezer. When ice crystals begin to form, approximately 30 minutes to 1 hour, remove pan from freezer and stir ice crystals. Return pan to freezer and repeat every time ice crystals form. Once all the liquid is frozen, the granita is ready.

  • To serve, use a large coffee cup or a martini glass. Place granita in dish and top with some fresh whipped cream.


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    Coffee Granita (with Sweetened Whipped Cream)

    Recipe courtesy of Ina Garten