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.
2 1/2 cups (625 ml) strongly brewed hot coffee
1/3 cup (80 ml) coconut sugar or other natural sugar
2 tsp (10 ml) vanilla extract
1/8 tsp (0.5 ml) cardamom
Fresh mint (for garnish)
1. Chill flat airtight container in freezer.
2. Place coffee in bowl and stir in sugar until dissolved.
3. Mix in vanilla extract and cardamom; let cool to room temperature.
4. 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.
5. With fork, scrape ice crystals into centre of container and return it to freezer in same covered container.
6. Scrape ice crystals every 45 to 60 minutes afterwards 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.)
7. Place in serving bowls and garnish with mint. 8. Store extra in airtight container in freezer.
Each serving contains: 293 kilojoules; 0 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 18 g total carbohydrates (18 g sugars, 0 g fibre); 8 mg salt
Research has revealed that pure coffee, which comes from the seed of a fruit, is loaded with healthy antioxidants.
source: “The Big Chill“, alive Australia #14, Summer 2013