Coffee Granita
(from largomason’s recipe box)
In Italy, coffee granita is served in tall glasses filled halfway with granita and topped with whipped cream. We’ve added some white chocolate and anise-flavored liqueur.
Ingredients
- 4 cups freshly brewed strong coffee (made from 6 cups water and 2 1/2 cups ground French roast coffee)
- 1 cup sugar
- 1 tablespoon grated orange peel
- 1 teaspoon vanilla extract
- 1 tablespoon sambuca or other anise-flavored liqueur
Directions
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Stir first 4 ingredients in bowl until sugar dissolves. Pour into 13×9×2-inch metal pan. Chill 2 hours; mix in sambuca.
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Freeze coffee mixture until icy at edge of pan, about 45 minutes. Whisk to distribute frozen portions evenly.
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Freeze again until icy at edge of pan and overall texture is slushy, about 45 minutes. Whisk to distribute frozen portions evenly.
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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.)