“Crunchy” Coffee Granita!

For the best flavor and consistency, serve the coffee granitas the same day you make them.

Icy coffee treat!

Do you need that daily dosage of caffeine, but it’s just too hot for a cup of coffee?
The answer might be an icy and cool granita, and if you like it sweet top it of with some whipped cream or a touch of sweetened condensed milk…delicious!

1 cup (250 ml) of water
3½ oz (100 grams) of sugar
2 cups (500 ml) of strong espresso

Bring the water and sugar to a boil in a saucepan, stir the mixture until the sugar is completely dissolved. Boil the syrup for 5 minutes, and then let it cool to room temperature. Add the espresso to the syrup and place in the refrigerator. When the mixture is completely cool, pour it into a suitable container and freeze.
After about 2 hours take the mixture out of the freezer and “mash” it up with a fork, integrating the crystals from the top and sides back into the mixture, then return it to the freezer. Repeat the process after about 1 more hour. Remember to stir the mixture occasionally to form the coarse flakes.

If you do forget it (it does happen sometimes) it’s not a complete disaster. You can transfer the frozen mixture to a blender or food processor to “break it up” and then refreeze.