Recipe courtesy of Alex Guarnaschelli
Total:
3 hr 15 min
Prep:
15 min
Inactive:
3 hr
Yield:
2 1/2 to 3 cups granita
Level:
Easy

Ingredients

  • 1 cup water
  • 2 tablespoons granulated sugar
  • 1 1/4 cups brewed coffee, cooled
  • 1/4 cup coffee liqueur (recommended: Tia Maria)
  • 1/2 lemon, zested

Directions

In a small saucepan, combine the water with the sugar. Stir to blend. Bring to a simmer over low heat, then transfer to a bowl to cool. Refrigerate.

Whisk all of the remaining ingredients in a small bowl, then stir in the syrup. Pour the mixture into a baking sheet and freeze until it hardens, about 3 to 4 hours.

When ready to serve, scrape the surface with the tines of a fork to remove the granita in large flakes. Spoon into serving glasses or bowls and serve.

Recipe courtesy of Alex Guarnaschelli

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