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.
Preparation Time5 min
Preparation Time - Text5 mins, plus cooling and freezing
Cooking Time5 min
Cooking Time - Text5
Make Ahead RecipeYes
OccasionCasual Dinner Party, Formal Dinner Party
Dietary Considerationegg-free, gluten-free, healthy, lactose-free, low-fat, peanut free, soy free, tree nut free, vegan
Five Ingredients or LessYes
Taste and Texturesweet
Type of Dishfrozen dessert
- ½ cup sugar
- 1¼ cups very strong espresso or French roast coffee, chilled
- ½ tsp pure vanilla extract
- Shallow, freezerproof dish
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.
Pour the syrup into a shallow, freezerproof dish. Stir in the coffee and vanilla and let cool completely.
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.
2008 Dorling Kindersley