Espresso Granita Recipe

Espresso Granita Recipe

  • 2 cups prepared strong black coffee
  • 1/2 cup Market Pantry ™ sugar
  • 2 tablespoons liqueur, (try coffee-flavored, chocolate-flavored, almond-flavored or orange-flavored brandy)
  • Sweetened whipped cream, if desired
  1. Mix all ingredients except whipped cream in 3×9-inch metal baking pan; stir until sugar melts. Place on level shelf in freezer for 30 minutes. (Mixture should only come about 1/4 inch up the side of pan).
  2. Remove from freezer and use a dinner fork to scrape any ice crystals that have formed on the side or bottom of the pan. Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours.
  3. Once mixture is thoroughly frozen, fluff with fork. When served, the granita should look like a fluffy pile of dry brown crystals.
  4. Scoop into serving dishes; top with whipped cream.
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