Coffee granita

Coffee granita

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
6 shots strong espresso, made up to 600 ml with water
120-130g granulated sugar, to taste

Method

  1. Put the coffee in a saucepan with the sugar and dissolve the sugar over a low to medium heat.
  2. Once the sugar has dissolved, leave to cool before pouring into a shallow container, then freeze for about 1–2 hours, or until the granita is beginning to solidify at the edges.
  3. Remove from the freezer and stir with a fork to mix the ice crystals evenly. Return to the freezer until the granita is again beginning to solidify at the edges.
  4. Repeat this stirring process 2 or 3 times, or until the granita has an even texture of small ice crystals; it should be grainy but not mushy. Serve as soon as possible.

Variation

  • Coffee granita: Add 1–2 tablespoons Kahlua, Tia Maria or other coffee liqueur to the coffee before freezing.

A note on alcohol in granitas and sorbets…

  • A small amount of alcohol can be added to the mixture, but too much will prevent the sorbet or granita freezing and will result in a very soft texture, similar to the effect of adding too much sugar.
Tags:
Leiths School of food and wine
cookery course
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