Coffee Granita Recipes Recipes Recipes Recipe For Chicken

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:

• 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:

• Add splenda and any desired flavorings into coffee. Pour into ice cube trays until mostly frozen - about 60 to 90 minutes. There may be a little liquid at the bottom of the cubes. That's fine.
• Put ice cubes in food processor and pulse until you have slush with no visible chunks.
• Place slush in a covered bowl back in the freezer for 30 minutes or until ready to serve.
• If you are freezing 30-90 minutes, remove bowl from freezer and scrape the slushy ice into serving cups.
• If you are freezing much longer, you may want to return the granita to the food processor for a quick whirl before serving.

COFFEE GRANITA

Steps:

• In a bowl, stir together the coffee, sugar, vanilla and salt until the sugar dissolves. Pour into an 8-inch square baking dish and place in the freezer for 2 hours. Remove from the freezer and use a fork to scrape any of the ice that has formed.
• Return to the freezer for another 2 hours, then repeat the scraping. If the granita is still not frozen, return to the freezer again and repeat the scraping. Serve with a dollop of whipped cream on top or drowned with 1/2 ounce of limoncello.

COFFEE GRANITA

Steps:

• Brew the espresso, and while it is still hot add the sugar and the lemon juice. Taste and add more sugar, to taste. Cool espresso mixture to room temperature.
• Pour the mixture into a 13 by 9-inch pan, and set on a level shelf in the freezer. When ice crystals begin to form, approximately 30 minutes to 1 hour, remove pan from freezer and stir ice crystals. Return pan to freezer and repeat every time ice crystals form. Once all the liquid is frozen, the granita is ready.
• To serve, use a large coffee cup or a martini glass. Place granita in dish and top with some fresh whipped cream.

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 GRANITA

Steps:

• Combine the coffee, sugar, coffee liqueur and vanilla and stir until the sugar dissolves. Pour the mixture into a 9-by-13-inch pan. Place the pan in the freezer for 1 hour, until the mixture starts to become slushy around the edges. Rake the mixture with a dinner fork to break up the crystals and place the pan back in the freezer. Every 30 minutes, rake the mixture, until it is completely frozen and granular throughout. Wrap well and keep frozen for a few hours, until ready to serve.
• Spoon the granita into bowls or stemmed glasses, such as martini glasses, and top with a dollop of whipped cream. Serve immediately.

FROZEN COFFEE GRANITA

Steps:

• In a bowl stir together hot coffee and sugar and stir until the sugar is dissolved, then add in vanilla.
• Pour into an 8-inch metal baking pan and freeze, stirring every 30 minutes, until slushy (this should take about 1-1/2 hours).
• Transfer mixture to a bowl and stir vigorously with a fork until slightly smoother and more uniform in texture (about 30 seconds).
• Return to the freezer until firm enough to scoop (about another 30-40 minutes.
• Divide the granita into serving dishes and top with whipped cream.

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.

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.