Recipe courtesy of Giada De Laurentiis
From:
Food Network Magazine
Coffee Granita
Getting reviews...
- Level: Easy
- Total: 4 hr 15 min
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 58
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 0 g
- Sugar
- 13 g
- Protein
- 0 g
- Cholesterol
- 2 mg
- Sodium
- 21 mg
Coffee with lemon is a traditional Italian pairing. Limoncello adds extra zing!
- Level: Easy
- Total: 4 hr 15 min
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 58
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 0 g
- Sugar
- 13 g
- Protein
- 0 g
- Cholesterol
- 2 mg
- Sodium
- 21 mg
Ingredients
Directions
- In a bowl, stir together the coffee, sugar, vanilla and salt until the sugar dissolves. Pour into an 8-inch square baking dish and place in the freezer for 2 hours. Remove from the freezer and use a fork to scrape any of the ice that has formed.
- Return to the freezer for another 2 hours, then repeat the scraping. If the granita is still not frozen, return to the freezer again and repeat the scraping. Serve with a dollop of whipped cream on top or drowned with 1/2 ounce of limoncello.
