6/25/07

Coffee Granita

I've been waiting oh-so-patiently for the warm weather so I can make this one. This week it's in the 90's so it's perfect! I am putting this one here just as I found it, with no tweaks or changes as I haven't made this particular version before. I have another version I have made, but I'm always open to try new versions.
Coffee Granita


1 1/3 c ground espresso coffee beans (about 4 oz)
2/3 c sugar
Unsweetened or unsweetened whipped cream (optional)

With automatic drip or percolator coffeemaker, prepare ground coffee using only 3 cups of water. You should have 2 cups of strong coffee. If using an espresso maker, make 2 cups. In a medium bowl, stir sugar and coffee until sugar dissolves; cool to room temp. Pour mix in 9" square metal baking pan. Cover with foil or plastic wrap and freeze for about 1 1/2 hours or until mixture is partially frozen. Stir occasionally. Cover and freeze for about 3 hours. Using a metal fork or spoon, scrape across the top of the frozen surface. To make granita. Spoon into chilled goblets and top with a dollop of whipped cream.



*Updated to add my notes*

I can never really truly follow a recipe, and this is no exception.

I used about 2 cups of regular coffee and 1 cup of espresso because I wanted to use up some leftover coffee and didn't want to waste it.

I put it in the freezer to freeze but then forgot about it and froze it solid. I put it into the blender instead, and added about 3 T of International Coffee's Caramel flavored creamer. After blending, I refroze it until semi-solid and then used a metal spoon to scrape it.

YUM!!!!



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