Coffee Granita

In Italy, coffee granita is served in tall glasses filled halfway with granita and topped with whipped cream.

4 cups freshly brewed decaf espresso or double-strength coffee
1 cup sugar
2 tablespoons coffee flavored liqueur (Kahlua®)
2 cups whipping cream
1 to 1 1/2 teaspoons vanilla extract
Shaved chocolate for garnish

• While coffee is hot, stir in sugar until dissolved.
• Add coffee flavored liqueur.
• Pour mixture into a 13×9-inch baking dish.
• Cover tightly with plastic wrap and freeze approximately 45 minutes or until icy at edge of pan.
• Whisk to distribute frozen portions evenly.
• Cover and freeze again until icy at edge of pan and overall texture is slushy, about 45 minutes.
• Whisk to distribute frozen portions evenly.
• Cover and return to freezer and freeze about 3 hours or until frozen solid.
• Remove from freezer.

• Using a fork, scrape granita down length of pan, forming icy flakes.
• Return to freezer for at least 1 hour.
• Can be made 1 day ahead.
• When served, the granita should look like a fluffy pile of dry brown crystals.

• In a medium bowl, whip whipping cream and 1 teaspoon vanilla extract until soft peaks form.
• Taste and whisk in more vanilla extract if necessary.
• Cover and store in refrigerator until ready to serve.

• To serve, scoop flaked granita into tall goblets or parfait glasses, filling halfway.
• Top with whipped cream and sprinkle with shaved chocolate for garnish.
• Serve immediately with iced tea spoons.

Coffee Granita

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