Granita Di Caffe Recipes

Steps:

• In a bowl, stir together the coffee, sugar, vanilla and salt until the sugar dissolves. Pour into an 8-inch square baking dish and place in the freezer for 2 hours. Remove from the freezer and use a fork to scrape any of the ice that has formed.
• Return to the freezer for another 2 hours, then repeat the scraping. If the granita is still not frozen, return to the freezer again and repeat the scraping. Serve with a dollop of whipped cream on top or drowned with 1/2 ounce of limoncello.

Steps:

• Combine the coffee, sugar, coffee liqueur and vanilla and stir until the sugar dissolves. Pour the mixture into a 9-by-13-inch pan. Place the pan in the freezer for 1 hour, until the mixture starts to become slushy around the edges. Rake the mixture with a dinner fork to break up the crystals and place the pan back in the freezer. Every 30 minutes, rake the mixture, until it is completely frozen and granular throughout. Wrap well and keep frozen for a few hours, until ready to serve.
• Spoon the granita into bowls or stemmed glasses, such as martini glasses, and top with a dollop of whipped cream. Serve immediately.

Steps:

• 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.

Steps:

• Bring water and sugar to a boil in a small saucepan; simmer until a candy thermometer reads 250 degrees F (120 degrees C), about 5 minutes.
• Remove saucepan from heat; add coffee and vanilla extract. Pour into a metal bowl and mix well. Cool granita mixture to room temperature, about 10 minutes. Freeze for 1 hour.
• Stir the granita vigorously to break up ice crystals. Repeat freezing and breaking up process 4 to 5 more times, 2 to 2 1/2 hours total.
• Drop spoonfuls of whipped cream into 4 short glasses. Divide granita mixture evenly among the glasses. Top with remaining whipped cream.

Steps:

• In a small saucepan over medium-high heat, add water and vanilla sugar. Stir until the sugar is dissolved and remove from the heat.
• Add freshly brewed espresso, Grand Marnier and pure vanilla extract. Stir well and let it cool off for 10 minutes.
• Pour the mixture into a shallow dish and transfer to the freezer for 1:30 hours.
• Take the mixture out of the freezer and scrape the frozen crystals, using a fork. Return to the freezer for 1 hour; repeat the process 5 more times.
• When ready to serve, spoon whipped cream (*see Footnote) at the bottom of a glass or dessert cup. Add some granita and top with more whipped cream. Sprinkle on some cocoa powder. Serve immediately.

Steps:

• Add coffee to sugar in small bowl; stir until sugar is dissolved. Stir in vanilla. Pour into 8-inch square pan.
• Freeze 1-1/2 hours or until almost firm. Break into small pieces with fork. Return to freezer; freeze 3 hours or until firm.
• Break into small pieces with fork just before serving; spoon into 4 chilled dessert glasses. Garnish as desired.

Steps:

• Pour the coffee into a jug and stir in the sugar until it has dissolved. Add the coffee liqueur and leave to cool completely.
• Once cold, pour the mixture into a freezable container and put in the freezer for 1 hr. Mix it with a fork - you should start to see ice crystals forming at the edges. Return to the freezer for 20 mins then stir again. Repeat once or twice more until the granita is all clumps of ice.
• Serve in glasses or bowls as an elegant dessert. For a more indulgent version, add a dollop of mascarpone and a grating of dark chocolate.

Steps:

• Add 2 cups sugar to espresso or coffee while it is hot. Stir to dissolve, and let cool to room temperature.
• Choose a metal or freezerproof glass pan that will fit easily into your freezer (a 9-by-12-by-3-inch pan works well). Pour cooled espresso into pan and place in freezer.
• When edges begin to freeze, after about 30 minutes, stir with a fork and replace in freezer. Stir again about every half hour until large crystals begin to form and mixture is more solid than liquid; then stir more frequently, about every 15 minutes. The total freezing time will be anywhere from 2 to 6 hours, depending on your freezer. Finished granita should resemble shaved ice, with no liquid visible on the bottom.
• Whip cream with vanilla and remaining 1 tablespoon sugar until soft peaks form. Layer granita with the cream in chilled glasses and serve immediately.