Granitas are a dessert that I tend to forget about and then kick myself for not cooking them more often whenever I do. They are soooo easy to make that I really have no excuse for not keeping them around. You can pretty much mix up any combination of fruit juices with a little cream or yogurt (if you’re into that kind of thing) freeze it, then scrape the heck out of it with a fork until you have lots of tiny little flavor crystals. Then as the long summer months drag on you simply scoop out a little bit whenever you feel the need for something icy.
Seriously, lets review how easy this recipe is:
Brew some really strong coffee. If you have an amazingly beautiful french press like my parents, this will be even more fun.
Stir in some sugar and vanilla extract. Then freeze it solid. You might want to stir it up when it’s half-frozen, but I forgot and it still turned out fine.
Now take a fork and scrape the snot out of it. Ignore that I just used the term “snot” to describe something you’re going to eat later.
This was the first time that I had heard of using espresso in a granita and forgoing the fruit. It basically just turns your morning iced coffee into an elegant dessert. Or dessert into something you can eat at breakfast. Either way.
Adapted from Bon Appetit
2 cups strong coffee
1/2 cup plus 1 tablespoon sugar
1 teaspoon vanilla extract
1/2 cup chilled whipping cream
Stir together the coffee, 1/2 cup sugar and vanilla until the sugar dissolves completely. Pour the coffee mixture into a pan and freeze for 1-2 hours, or until it becomes slushy. Stir the mixture up and mash any frozen parts with a fork, then freeze again until firm.
Using a fork, scrape the frozen coffee vigourously to form icy flakes. You can leave in the freezer like this for up to 1 week, spooning it out as you like.
In a large bowl whip together the whipping cream and 1 tablespoon sugar until stiff peaks form. Spoon the whipped cream over the granita to serve.