Frothy Coffee Granita: Sugar-Free Chill
Coffee Granita: craft this invigorating sugar-free Italian icy dessert. Easy to make, perfectly light, and a delightful pick-me-up for any occasion.
Ingredients
- 3 cups brewed coffee
- 1/2 cup granular sweetener
- 1 1/2 tbsp dark rum (optional)
- 1/2 cup heavy whipping cream
- 1 1/2 tbsp powdered sweetener
- 1/2 tsp vanilla extract
Instructions
- In a mixing bowl or large measuring cup, whisk together the coffee, granular sweetener, and rum, if using, until well combined.
- Pour the mixture into a large shallow dish, such as a 9x13 inch glass or ceramic pan. Place the dish in the freezer.
- After 45 minutes, remove the dish from the freezer and use a fork to scrape and break up any ice crystals that have formed along the edges of the pan. Return to the freezer.
- Repeat this scraping process every 30 to 40 minutes for at least 3-4 more times, using the fork to mix the ice crystals and breaking up any large icy clumps until you achieve a fine, icy granita consistency.
- In a separate medium bowl, whip the heavy cream with the powdered sweetener and vanilla extract until soft peaks form.
- Serve the granita immediately in small dessert dishes, topping each serving with a dollop of the whipped cream. Optionally, sprinkle with cinnamon.
Notes
- For the best coffee granita flavor, use freshly brewed, strong coffee. A dark roast or espresso will yield the most intense taste.
- Don't over-whip the heavy cream; stop as soon as soft peaks form to maintain a light, airy texture.
- Storage: Store leftover granita in an airtight container in the freezer for up to 2 weeks. You may need to re-scrape it with a fork before serving.
- Make-ahead: This coffee granita can be made up to 2 days in advance. Just remember to give it a good scrape with a fork every 30-40 minutes during the initial freezing period to ensure a fine, flaky texture. If left too long without scraping, it can become one solid block, but a quick re-scrape often fixes it. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't over-whip the heavy cream; stop as soon as soft peaks form to maintain a light, airy texture.
- Storage: Store leftover granita in an airtight container in the freezer for up to 2 weeks. You may need to re-scrape it with a fork before serving.
- Make-ahead: This coffee granita can be made up to 2 days in advance. Just remember to give it a good scrape with a fork every 30-40 minutes during the initial freezing period to ensure a fine, flaky texture. If left too long without scraping, it can become one solid block, but a quick re-scrape often fixes it. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.