Sugar Free Coffee Granita Recipes

Steps:

• Dissolve Splenda in coffee and pour into an 8 x 8 inch pan. Add a little chocolate for a mocha flavor.
• Add whipped topping and whisk.
• Freeze 2 hours.
• Scrape with a fork until fluffy. Freeze one more hour and scrape again. Repeat as necessary to keep it fluffy.
• Store in freezer until ready to serve. Fluff with a fork again before serving.
• Serve with more whipped topping if desired and a little chocolate sauce drizzled on top.

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 freeze for 2 hours. Remove from the freezer and use a fork to scrape and stir any of the ice that has formed. Return to the freezer for another 2 hours and repeat. The granita is now ready to serve with a dollop of lightly sweetened cream or drowned in a 1/2 ounce shot of limoncello.

Steps:

• Combine coffee, sugar, and coffee liqueur in a bowl with a whisk until sugar dissolves.
• Pour mixture into an 8x12- or 9x13-inch dish. Freeze, uncovered, until it just starts to get slushy around the outside, about 1 hour and 15 minutes.
• Take a fork and break the frozen pieces up, stirring into the liquid. Crush any large pieces with the back of the fork.
• Return to the freezer and repeat the process every 30 minutes until you've reached your desired consistency, about 4 to 5 times total.
• Serve immediately or return to the freezer and chill for 8 hours, or overnight, before serving for best results.