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Espresso Granita

Updated February 23, 2016

The texture of granitas should be finely granular, like snow.

Prepare ahead: The granita, covered, can be frozen for up to 3 days. Crush in a food processor before serving.

Makes4 servings

Preparation Time5 min

Preparation Time - Text5 mins, plus cooling and freezing

Cooking Time5 min

Cooking Time - Text5

CostInexpensive

Easy

Total Timehalf-day

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Coursedessert

Dietary Considerationegg-free, gluten-free, healthy, lactose-free, low-fat, peanut free, soy free, tree nut free, vegan

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturesweet

Type of Dishfrozen dessert

Ingredients

  • ½ cup sugar
  • 1¼ cups very strong espresso or French roast coffee, chilled
  • ½ tsp pure vanilla extract
  • Shallow, freezerproof dish

Instructions

  1. Dissolve the sugar in 1¼ cups water in a small saucepan, stirring over medium heat until it boils. Increase the heat to high and boil, without stirring, for 5 minutes, to make a light syrup.

  2. Pour the syrup into a shallow, freezerproof dish. Stir in the coffee and vanilla and let cool completely.

  3. Transfer to the freezer. Every 30 minutes or so, use a fork to break up the frozen chunks. Continue to do this for about 4 hours or until the mixture has the texture of shaved ice. During the last 30 minutes or so, place the serving dishes for the granita in the freeze. Scoop the granita into the dishes and serve immediately.

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