Coffee Bean Granita Recipes

GRANITA DI CAFFE CON PANNA (ITALIAN COFFEE GRANITA)

Steps:

• Bring water and sugar to a boil in a small saucepan; simmer until a candy thermometer reads 250 degrees F (120 degrees C), about 5 minutes.
• Remove saucepan from heat; add coffee and vanilla extract. Pour into a metal bowl and mix well. Cool granita mixture to room temperature, about 10 minutes. Freeze for 1 hour.
• Stir the granita vigorously to break up ice crystals. Repeat freezing and breaking up process 4 to 5 more times, 2 to 2 1/2 hours total.
• Drop spoonfuls of whipped cream into 4 short glasses. Divide granita mixture evenly among the glasses. Top with remaining whipped cream.

COFFEE GRANITA

Steps:

• Place coffee beans in a French press and add boiling water; stir and let stand for 4 minutes. Press down and pour into a medium bowl; add sugar and stir to dissolve.
• Prepare an ice-water bath. Set bowl in ice water bath; stir until coffee is cooled. Pour coffee into a 9-by 13-inch glass baking dish and transfer to freezer; freeze until ice crystals start to form, about 45 minutes. Using the tines of a fork, stir ice crystals into center. Return dish to freezer; freeze for 1 hour more.
• Place cream in the chilled bowl of an electric mixer fitted with a chilled whisk attachment; beat until soft peaks form.
• Using the tines of a fork, scrape surface of granita to form icy flakes; divide ice crystals evenly among four glasses or serving bowls. Top each with a dollop of whipped cream; serve immediately.

COFFEE GRANITA

Steps:

• Method: Heat the sugar and a cup of water in a large saucepan over medium-high heat. Dissolve the sugar, stir in the coffee; cool. (The cooler the liquid is before the freezing process begins, the quicker the granita will form its ice crystals). Pour the chilled liquid into a 20cm-square baking dish; freeze. Stir the mixture every 20-30 minutes as crystals form. (See Basic Tips below). Spoon into glasses. Top with whipped cream and chocolate-covered coffee beans, if using.
• GRAPEFRUIT AND CAMPARI GRANITA.
• Blend 2 cups of freshly squeezed Ruby Red grapefruit juice, half a cup of Campari, half a cup of sugar and 1 teaspoon of vanilla paste. Pour into a baking dish, cover with plastic wrap, and place in the freezer. Using the tines of a fork, stir the mixture every 30 minutes, scraping edges and breaking up any ice chunks as the mixture freezes, until granita is slushy and frozen, about 3 hours. Scoop into chilled serving glasses.
• GRANITA BASIC STEPS
• Heat up the water and sugar until the sugar has completely dissolved. This will make a syrup for your base that will give you a great finished texture. If the recipe calls for caster sugar, you may just be able to stir it into hot tap water to dissolve. If you are looking to get even more creative, try infusing your simple syrup with other flavours that will complement your granita recipe.
• Remove the pan from the heat and add any other ingredients that your granita recipe calls for. Refrigerate the liquid until it is completely cold.
• Pour the granita liquid into a shallow baking dish and place in the freezer for 20 to 30 minutes. At this point, ice will just begin to form around the edge of the dish.
• Use a fork to scrape the ice back into the centre of the dish. Make sure to get all the ice off the bottom of the dish as well. Return the granita to the freezer.
• Continue to scrape the dish every 20 minutes or so. Use the prongs of the fork to scrape any ice off the dish and the side of the fork to break up any larger chunks that have formed.
• Continue scraping the granita off the sides of the pan until it is completely frozen and has the consistency of coarse sand or shaved ice. Return the pan to the freezer, uncovered, for 20 to 30 minutes. You want the granita to be dry on the surface and lose any slushiness in texture before it is served.

COFFEE GRANITA

Steps:

• Combine all ingredients and stir until sugar melts. Pour mixture into 9 by 13-inch metal pan and place on level shelf in freezer for half an hour. (Mixture should only come about 1/4-inch up the side of the pan.) Remove 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. Once mixture is thoroughly frozen, fluff with a fork and allow flakes to "dry" in freezer another half hour before serving. When served, the granita should look like a fluffy pile of dry brown crystals.
• Scoop into goblets and top with barely sweetened whipped cream, add additional citrus zest if desired.

COFFEE GRANITA

Steps:

• In a bowl combine the coffee and sugar. Mix until the sugar dissolves.
• Transfer mixture to a baking dish 8 by 8 square. Put in freezer and freeze until ice granules start to form around the edges. Scrape the swap with a fork. Do this every 20 minutes or so until the mixture becomes and icy slush.
• Serve in 4-ounce glasses topped with whipped cream.

COFFEE-BEAN GRANITA

Steps:

• Combine 4 cups water and sugar in large saucepan. Bring to boil, stirring until sugar dissolves. Boil 3 minutes. Stir in coffee beans; boil 2 minutes. Remove pan from heat; cover and let steep until mixture is cool, about 3 hours. Strain liquid into 13x9x2-inch glass baking dish; discard coffee beans in strainer. Add coffee liqueur to liquid in dish; stir to blend. Freeze until firm, stirring every 45 minutes, about 5 hours. (Can be prepared 3 days ahead. Cover and keep frozen.)
• Before serving, scrape surface of granita with fork until crystals form. Using ice cream scoop, scoop out granita and serve.

COFFEE GRANITA

Steps:

• Stir first 4 ingredients in bowl until sugar dissolves. Pour into 13x9x2-inch metal pan. Chill 2 hours; mix in sambuca.
• Freeze coffee mixture until icy at edge of pan, about 45 minutes. Whisk to distribute frozen portions evenly. Freeze again until icy at edge of pan and overall texture is slushy, about 45 minutes. Whisk to distribute frozen portions evenly. Then freeze until solid, about 3 hours. Using fork, scrape granita down length of pan, forming icy flakes. Freeze at least 1 hour. (Can be made 1 day ahead. Cover; keep frozen.)
• Serve withWhite Chocolate Sambuca Cream.
• Presentation
• Orange peel strips or chocolate-covered coffee beans
• Working quickly, scoop granita into glasses, filling halfway. Fill to top with cream. Garnish with peel or coffee beans.

COFFEE GRANITA

Steps:

• Pour the coffee into a jug and stir in the sugar until it has dissolved. Add the coffee liqueur and leave to cool completely.
• Once cold, pour the mixture into a freezable container and put in the freezer for 1 hr. Mix it with a fork - you should start to see ice crystals forming at the edges. Return to the freezer for 20 mins then stir again. Repeat once or twice more until the granita is all clumps of ice.
• Serve in glasses or bowls as an elegant dessert. For a more indulgent version, add a dollop of mascarpone and a grating of dark chocolate.

COFFEE GRANITA

Steps:

• Mix together the warm coffee, castor sugar and stir until all the sugar has dissolved.
• Pour into a shallow freezer container and freeze overnight.
• The next morning, mash wit a fork to break up the ice crystals.
• The granita should have a rough texture.
• Return to the freezer until ready to serve.
• Lightly whip the cream.
• Stir in icing sugar.
• Cover and chill until needed.
• To serve, break up the granita and spoon into 6 glasses.
• Top with spoonfuls of the cream and dust with cocoa powder.
• Serve immediately as the granita will melt very quickly.