This recipe is so easy. If you can make coffee, you can make coffee granita. You need good coffee, though. The best thing about making your own ice creams and sorbets is that they'll taste of exactly what you put in them. Use a bar of Galaxy in your chocolate ice cream it'll taste of Galaxy, use rubbish instant coffee in your coffee granita, and that's what it'll taste like. So get the best you can, and put that cafetiere to good use.
I've never really been a fan of coffee at the end of a meal. I'm more of a fan of brandy/limoncello/gin/beer and I don't really understand the concept of drinking coffee so late in the evening. But this dessert is so refreshing. Add a dollop of cream if you fancy it (I didn't, I'm going away today and didn't want to buy any), and enjoy a new take on the after-dinner caffeine hit. Or, make like a Domestic Slut and eat it a four in the afternoon.
You'll need:
- 1 pint of really good coffee
- 100g sugar
- Whipped cream (optional)
- Brew your coffee as you usually would and add the sugar, stirring until dissolved. Leave in the fridge to go cold.
- If you've got an ice cream maker (yep, I'm making the most of ours), pour the coffee in and mix as normal.
- If not, pour your coffee into a freezable container and freeze for an hour. You need to stir it a little every half an hour or so now to stop ice crystals forming. Just mix it up a bit (especially around the edges) and pop back in. You'll need to do repeat for around three hours.
- Once you're ready to serve, scoop into small bowls and add a dollop of whipped cream if you fancy it.
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