March 25, 2013 by Bloke In A Kitchen
Oh. My. God. If you love good coffee, then your day just got a whole lot better. In fact, better than you dared imagine. This outrageously delicious and intense granita (similar to a sorbet) will not only refresh, but give you a caffeine kick at the same time.
Do not die before trying this.
If you can, use freshly ground coffee beans (or to be botanically correct, coffee seeds, as I learnt whilst watching QI last night), so if you’ve a coffee grinder and an espresso pot/machine, you’ll get amazing results.
Some recipes don’t use the optional cocoa powder, but in Italy I believe it’s usually added, and I think it gives an even more intense, rounded flavour.
1 pint (570ml) of freshly made strong espresso coffee.
110g / 4oz sugar (I used a combination of soft brown sugar and white granulated sugar. Use whatever you have to hand, some recipes use caster sugar)
1 level tablespoon of good quality cocoa powder (optional)
Begin by dissolving the sugar (and cocoa powder if using) in the hot coffee. Allow it to cool, then pour it into an empty plastic ice cream container and place in the freezer. As soon as it has begun to form ice crystals around the edge, (this first stage may take a couple of hours in the freezer), stir it with a fork to break up and distribute the ice. After that keep returning and forking the ice crystals every half hour or so, until the coffee has been absorbed into the ice crystals. This can take up to another 3 hours, depending on your freezer.
Wonderful served by itself, or with whipped cream on top.