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Drinks

Coffee granita (granita di caffe)

Coffee granita (granita di caffe)
Calvin B. Alagot / Los Angeles Times

There is no better way to jettison yourself out of overheated doldrums than an icy glass of granita di caffe con panna, a parfait of sweetened granular espresso ice layered with dollops of barely sweetened whipped cream. There is some ... Read more

Total time: 20 minutes, plus infusing and freezing times | Serves 6 to 8
  • ¾ cup espresso grind coffee of your choice
  • 1 quart water
  • ¾ to 1 cup simple syrup
  • 1 cup heavy cream, whipped and sweetened if desired

Step 1In a large Mason jar or sealable container, combine the coffee and water, giving it a good stir. Cover and set aside for 12 hours to give the coffee time to infuse. Strain the coffee using a coffee filter, double layer of cheesecloth or tea towel. Taste and sweeten the granita base as desired with simple syrup.

Step 2Pour the granita base into a large, sealable plastic bag or cake pan and freeze. When the liquid begins to freeze, after about an hour, give the bag a good squeeze or scrape a fork repeatedly across the freezing brew in the pan. Repeat every hour until you have icy granules.

Step 3Serve the granita with the heavy cream.

Note: To make simple syrup, combine equal parts water and sugar in a saucepan, warming and stirring until the sugar is dissolved; the syrup will keep, covered and refrigerated, up to 2 weeks.

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