Photo by Matt Duckor
Cooks' Note
Though consistency of granita is best the day it's made, it can be frozen 1 day ahead. Scrape with a fork to lighten before serving.
Recipe information
Total Time
2 hours 15 minutes
Yield
Makes 4 servings or about 3 3/4 cups
Ingredients
2 cups hot espresso or other very strong coffee
1/2 cup sugar
2 teaspoons vanilla
Accompaniment: lightly sweetened whipped cream
Preparation
Step 1
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.
Step 2
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.
Step 3
Divide granita among serving dishes and top with whipped cream.
Recipe notes
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