Italian Espresso Granita

Ingredients

1/2 cup sugar

1 cup water

caramel syrup for drizzling on top

Make your coffee and allow it to cool in the fridge

Mix the sugar, water and vanilla in a medium sized pot and bring to a boil over med-high heat

Turn down heat to medium and cook 5 minutes longer, stirring often

Remove from heat and allow it to cool down for about 10 minutes

Stir in the cooled coffee and the coffee liqueur,then pour mixture into a shallow cake pan

Put the pan in the freezer and set timer for 15 minutes

When time is up remove pan from freezer and scrape the ice that is starting to form around the edges of the pan, mix gently

Repeat the above every 10 minutes, about 6 times or until coffee mixture is fully crystalized

When the granita is ready scoop the crystals out into individual dessert bowls and top with coolwhip

Drizzle with caramel sauce and serve

You can make this ahead of time if you wish, just allow to thaw on on counter for about 5 minutes before scooping out to serving bowls

You can also make this ahead, transfer the frozen mixture to a covered container and store in the freezer until needed, it will last for a few months

Source: my own version of a popular italian recipe

If you like coffee you will enjoy this cold summery treat, popular in italian coffee and ice cream shops.

1.0 servings

Friday, June 3, 2011 - 6:40am

Mary