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
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- Level: Easy
- Total: 4 hr 15 min (includes freezing time)
- Active: 15 min
- Yield: 4 to 6 servings
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.
