- 1⁄2 cup sugar
- 1⁄2 tsp pure vanilla extract
- 11/4 cup very strong espresso coffee, chilled
1 Set the freezer to its coldest setting and place 4 freezerproof serving bowls or glasses in the freezer. In a small saucepan, dissolve the sugar in 1 1⁄4 cup cold water over medium heat. Increase the heat and bring to a boil, then boil for 5 minutes to make a light syrup.
2 Pour the syrup into a shallow, freezerproof dish. Stir in the vanilla extract and coffee, then set aside to cool completely.
3 Transfer to the freezer. Use a fork to break up the frozen chunks every 30 minutes or so. Continue to do this for 4 hours, or until the mixture has the texture of shaved ice, then leave the granita in the freezer until ready to serve.
The granita can be made a few days in advance. You can put some freezerproof serving dishes in the freezer to chill for 1 hour before serving the granitas.
Prep: 5 minutes, plus cooling and freezing
Cook: 5 minutres
Excerpted from Mediterranean Cookbook by Marie-Pierre Moine. Recipe Copyright © 2014 Dorling Kindersley Ltd. Excerpted by permission of DK Publishing, New York. All rights reserved.