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Coffee Granita

by Maria-Victoria Suarez

This is a wonderfully refreshing treat for summer - a light dessert for after the cookout. This has a slight alcoholic kick and it is a little spicy, so it is strictly for adults.

Coffee Granita

You'll need:

½ cup sugar
2 tablespoons of honey
dash of cinnamon
½ shot of Kahlúa
½ shot of Dark Rum
2 cups of double strength coffee

Sugar Mixture before adding the coffee Break the ice (1st time) Break the ice (3rd time)

Brew the Coffee:

I found that a blend of 75% Kenya 25% Java Timor (roasted to a dark but not oily level) works particularly well as iced coffee and excels in this recipe. But if you don't have access to this type of blend, any dark roasted, unflavored coffee will do. All you have to do is brew the coffee at double strength.

Mix the Ingredients:

Mix the sugar, cinnamon and alcohol in a separate (glass) dish and add the hot coffee. Put the mixture in the freezer.
Freeze for 1 hour. Take it out of the freezer and use a fork to break up the ice.
Add 1/2 cup of crushed ice or chipped ice.
Continue freezing for a total of 3½ hours. Break it up every hour.

Garnish:

Spoon the granita mixture into a serving dish and garnish with whipped cream.
Serves 4.

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