Coffee Granite Recipes

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.

Steps:

• Combine coffee, sugar, and coffee liqueur in a bowl with a whisk until sugar dissolves.
• Pour mixture into an 8x12- or 9x13-inch dish. Freeze, uncovered, until it just starts to get slushy around the outside, about 1 hour and 15 minutes.
• Take a fork and break the frozen pieces up, stirring into the liquid. Crush any large pieces with the back of the fork.
• Return to the freezer and repeat the process every 30 minutes until you've reached your desired consistency, about 4 to 5 times total.
• Serve immediately or return to the freezer and chill for 8 hours, or overnight, before serving for best results.

Steps:

• 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.

Steps:

• Brew the espresso, and while it is still hot add the sugar and the lemon juice. Taste and add more sugar, to taste. Cool espresso mixture to room temperature.
• Pour the mixture into a 13 by 9-inch pan, and set on a level shelf in the freezer. When ice crystals begin to form, approximately 30 minutes to 1 hour, remove pan from freezer and stir ice crystals. Return pan to freezer and repeat every time ice crystals form. Once all the liquid is frozen, the granita is ready.
• To serve, use a large coffee cup or a martini glass. Place granita in dish and top with some fresh whipped cream.

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.

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.

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.

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.

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.