Coffee Granita

italian coffee dessert frozen dessert vanilla gourmet fat free kidney friendly vegan vegetarian pescatarian dairy free wheat/gluten-free peanut free tree nut free soy free kosher

N/A

Makes 4 servings or about 3 3/4 cups

Source

Ingredients

2 cups hot espresso or other very strong coffee

1/2 cup sugar

2 teaspoons vanilla

Accompaniment: lightly sweetened whipped cream

Method

Stir together coffee and sugar in a bowl until sugar is dissolved, then stir in vanilla. Pour into an 8-inch metal baking pan (1-quart capacity) and freeze, stirring every 30 minutes, until slushy, about 1 1/2 hours.

Transfer mixture to a bowl and stir vigorously with a fork until slightly smoother and more uniform in texture, 30 seconds. Freeze until firm enough to scoop, about 30 minutes more.

Divide granita among serving dishes and top with whipped cream.