Coffee granita

August 10, 2011

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Serves 6

3 cups freshly brewed strong hot coffee
1/2 cup sugar
2 tablespoons coffee flavored liqueur, such as Kahlua or Tia Maria, to taste
Pinch of ground cinnamon (optional)
1/2 cup heavy cream, lightly whipped (for garnish)

1. In a medium bowl, combine the coffee and sugar, stirring to dissolve the sugar. Stir in the liqueur and cinnamon, if using. Let cool to room temperature.

2. In a 9-by-13-inch metal or glass baking pan, pour the coffee mixture. Cover with plastic wrap and place on a flat surface in the freezer. Freeze for 1 to 1 1/2 hours or until the mixture is partially frozen. Use the tines of a fork or small spoon to scrape the ice around the edges into the center. Return the pan to the freezer. Every 20 to 30 minutes, scrape the mixture until it’s a fluffy mass of flaky ice crystals. This can take as long as 4 to 6 hours total, depending on the temperature of your freezer. (The granita is best served the day it’s made, but will keep in the freezer in a covered container for up to a few days.)

4. Spoon the granita into glasses or dessert cups. Add a spoonful of whipped cream.

Lisa Zwirn