Recipe courtesy of Valerie Bertinelli
Coffee Granita with Whipped Cream
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- Level: Easy
- Total: 4 hr 15 min (includes freezing time)
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 191
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 0 g
- Sugar
- 37 g
- Protein
- 0 g
- Cholesterol
- 7 mg
- Sodium
- 20 mg
- Level: Easy
- Total: 4 hr 15 min (includes freezing time)
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 191
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 0 g
- Sugar
- 37 g
- Protein
- 0 g
- Cholesterol
- 7 mg
- Sodium
- 20 mg
Ingredients
Directions
Special equipment:
an 8-inch square glass baking dish- Mix together the espresso, sugar, coffee liqueur and vanilla extract in a medium bowl until the sugar is completely dissolved. Pour the liquid into an 8-inch square glass baking dish and freeze. Every 30 minutes, remove the dish from the freezer and use a fork to scrape and break up the ice crystals. Repeat until the mixture is thoroughly frozen, about 4 hours.
- Spoon the granita into small glasses, dollop with the whipped cream and garnish with a mint leaf. Serve immediately.
