Coffee Granite Recipes

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.

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:

• In a bowl, stir together the coffee, sugar, vanilla and salt until the sugar dissolves. Pour into an 8-inch square baking dish and freeze for 2 hours. Remove from the freezer and use a fork to scrape and stir any of the ice that has formed. Return to the freezer for another 2 hours and repeat. The granita is now ready to serve with a dollop of lightly sweetened cream or drowned in a 1/2 ounce shot of limoncello.

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 (CAFFé GRECO)

Steps:

• Stir together coffee and sugar in a bowl until sugar is dissolved, then stir in vanilla. Pour into an 8-inch metal baking pan (1-quart capacity) and freeze, stirring every 30 minutes, until slushy, about 1 1/2 hours.
• Transfer mixture to a bowl and stir vigorously with a fork until slightly smoother and more uniform in texture, 30 seconds. Freeze until firm enough to scoop, about 30 minutes more.
• Divide granita among serving dishes and top with whipped cream.

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 GRANITA WITH WHIPPED CREAM

Steps:

• Mix together the espresso, sugar, coffee liqueur and vanilla extract in a medium bowl until the sugar is completely dissolved. Pour the liquid into an 8-inch square glass baking dish and freeze. Every 30 minutes, remove the dish from the freezer and use a fork to scrape and break up the ice crystals. Repeat until the mixture is thoroughly frozen, about 4 hours.
• Spoon the granita into small glasses, dollop with the whipped cream and garnish with a mint leaf. Serve immediately.

COFFEE GRANITE

Steps:

• In a small bowl, stir the sugar into the coffee. Cool and place in refrigerator to chill.
• Pour espresso mixture into a shallow metal baking pan and freeze, stirring with a fork every 1/2 hour, until mixture is coarse ice crystals, but not frozen hard, about 3 to 4 hours.
• To serve, scoop granite into serving bowls. Serve with crema on top, and lemon twists on the side.
• Sorrel is a perennial plant native to Europe and Asia, now found in America and Australia. It has a refreshing, slightly sour taste since it contains oxalic acid.
• Sorrel is related to rhubarb (which also contains oxalic acid), and can be used as a vegetable (salads, purees) or as an herb (soups and sauces). It is available throughout the summer.
• Granite is coarse, crystalline ice, made without egg whites or milk products. It is made without an ice cream maker.
• Since granite has a low sugar content, compared to ice cream, it freezes quickly.
• History of ice cream: Before the freezer, Italians used to send runners to the mountains to get snow. They would flavor the snow with honey or fruit to make iced desserts.

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.