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



Special equipment:
an 8-inch square glass baking dish
  1. 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.
  2. Spoon the granita into small glasses, dollop with the whipped cream and garnish with a mint leaf. Serve immediately.