Coffee Granita
Granita is Sicily’s rustic take on sorbet. All you need to achieve snowflake-like perfection is a flat airtight container, a fork, and some return visits to the freezer. The key to success is to not let the mixture freeze into a solid block, so watch the clock. Puréed fruits such as watermelon or strawberries are often used as a base for granitas, but coffee makes it all grown up.
Extra credit
Research has revealed that pure coffee, which comes from the seed of a fruit, contains a payload of healthy antioxidants.
2 1/2 cups (625 mL) strongly brewed hot coffee
1/3 cup (80 mL) coconut palm sugar or other natural sugar
2 tsp (10 mL) vanilla extract
1/8 tsp (0.5 mL) cardamom
Fresh mint (for garnish)
Chill flat airtight container in freezer.
Place coffee in bowl and stir in sugar until dissolved. Mix in vanilla extract and cardamom; let cool to room temperature.
Remove container from freezer. Pour coffee into container, cover, and freeze until ice crystals start forming around edges, about 2 1/2 hours. Do not let mixture freeze solid.
With fork, scrape ice crystals into centre of container and return it to freezer in same covered container.
Scrape ice crystals every 45 to 60 minutes afterward until all liquid has frozen into small crystals, about 4 times in total. (You may wish to set a timer so you don’t forget and let the mixture freeze solid.)
Place in serving bowls and garnish with mint. Store extra in airtight container in freezer.
Serves 4.
Each serving contains: 70 calories; 0 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 18 g carbohydrates; 0 g fibre; 8 mg sodium a
Did you know?
Dessert granitas are also traditionally made with almonds and mandarin oranges as well as chocolate. As a palate cleanser between courses of a meal, granitas can also incorporate savoury ingredients.
source: "The Big Chill", alive #358, August 2012
Coffee Granita
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
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