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Espresso Granita

So quick and easy to prepare in advance.

Annabel Langbein Espresso Granita Recipe
Nick Tresidder
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Espresso Granita
3 cups very strong hot coffee 1 cup sugar 2 tbsp liqueur (optional)

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/espresso-granita/61/
EMAIL PRINT
Prep time:
10 mins + 2 hours freezing
Cook time:
Nil
Serves:
6
  • 3 cups very strong hot coffee
  • 1 cup sugar
  • 2 tbsp liqueur (optional)

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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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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