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So quick and easy to prepare in advance.
3 cups very strong hot coffee 1 cup sugar 2 tbsp liqueur (optional)
© Annabel Langbein Media
Mix coffee with sugar until sugar dissolves. Stir in liqueur if using. Pour into a shallow tray about 30cm x 18cm and freeze until slushy, about 2 hours.
Stir with a fork, breaking up icy lumps, and freeze until firm. To serve, work a fork or spoon across the surface to shave off a fine ice, and scoop into serving glasses. (If mixture is very hard turn on to a chopping board and chop, then crush with a fork).
Granita will keep for several weeks in a covered container in the freezer. Break up just before serving.
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