Pjs Coffee Granita Recipes

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COFFEE GRANITA



Coffee Granita image

Provided by Ina Garten

Categories     dessert

Time 4h

Yield 6 servings

Number Of Ingredients 4

3 cups strong, hot brewed coffee, regular or decaf (see note)
3/4 cup sugar
2 teaspoons coffee liqueur, such as Tia Maria
1 teaspoon pure vanilla extract

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 (CAFFé GRECO)



Coffee Granita (Caffé Greco) image

How to make a quick and easy summer dessert.

Categories     Coffee     Dessert     Frozen Dessert     Vanilla     Gourmet     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings or about 3 3/4 cups

Number Of Ingredients 4

2 cups hot espresso or other very strong coffee
1/2 cup sugar
2 teaspoons vanilla
Accompaniment: lightly sweetened whipped cream

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



Coffee Granita image

Coffee with lemon is a traditional Italian pairing. Limoncello adds extra zing!

Provided by Giada De Laurentiis

Categories     dessert

Time 4h15m

Yield 6 to 8 servings

Number Of Ingredients 6

3 cups warm coffee
1/2 cup sugar
1 teaspoon pure vanilla extract
Pinch of salt
Lightly sweetened whipped cream, for serving
Limoncello, for topping (optional)

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



Coffee Granita image

Provided by Alton Brown

Categories     dessert

Time 5h35m

Yield 6 servings

Number Of Ingredients 4

2 cups lukewarm espresso or strong black coffee
1/2 cup sugar
2 tablespoons coffee flavored liqueur
1 teaspoon orange or lemon zest

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



Coffee Granita image

Categories     Coffee     Milk/Cream     Dessert     Low Sodium     Frozen Dessert     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 4

1 1/2 cups water
1 cup sugar
3/4 cup brewed espresso coffee or 3/4 cup very hot water mixed with 2 tablespoons instant espresso powder
1/2 cup chilled whipping cream, whipped

Steps:

  • Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves and syrup boils 1 minute. Cool syrup. Mix in coffee. Pour mixture into medium-size metal bowl. Freeze until ice mixture is solid, about 3 hours.
  • Using fork, scrape ice to form flakes. Return to freezer; keep frozen until ready to serve.
  • Pile coffee granita into stemmed glasses. Top with generous amounts of whipped cream.

COFFEE GRANITA



Coffee Granita image

Make and share this Coffee Granita recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Beverages

Time P1D

Yield 6 serving(s)

Number Of Ingredients 5

300 ml strong espresso coffee
75 g caster sugar
200 ml double cream
1 tablespoon icing sugar
cocoa powder (to dust)

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.

Nutrition Facts : Calories 182.2, Fat 12.7, SaturatedFat 7.9, Cholesterol 46.6, Sodium 20, Carbohydrate 17.4, Sugar 16.4, Protein 0.8

COFFEE GRANITA



Coffee granita image

Wow your party guests with this easy, light dessert and after-dinner coffee all rolled into one. It's a lovely end to any meal and a cooling treat in summer

Provided by Miriam Nice

Categories     Dessert

Time 10m

Number Of Ingredients 5

500ml freshly brewed, strong black coffee (we used 30g ground coffee in a cafetière and brewed for 7 mins)
80g golden caster sugar
100ml coffee liqueur (we used Kahlúa)
1 tub mascarpone
50g dark chocolate , grated

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.

Nutrition Facts : Calories 112 calories, Carbohydrate 21 grams carbohydrates, Sugar 21 grams sugar, Protein 0.2 grams protein, Sodium 0.1 milligram of sodium

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