Coffee Granita

1. 1

   Stir first 4 ingredients in bowl until sugar dissolves.

2. 2

   Pour into 13x9x2-inch metal pan.

3. 3

   Chill 2 hours; mix in sambuca.

4. 4

   Freeze coffee mixture until icy at edge of pan, about 45 minutes.

5. 5

   Whisk to distribute frozen portions evenly.

6. 6

   Freeze again until icy at edge of pan and overall texture is slushy, about 45 minutes.

7. 7

   Whisk to distribute frozen portions evenly.

8. 8

   Then freeze until solid, about 3 hours.

9. 9

   Using fork, scrape granita down length of pan, forming icy flakes.

10. 10

    Freeze at least 1 hour.

11. 11

    (Can be made 1 day ahead.

12. 12

    Cover; keep frozen.)

13. 13

    Serve withWhite Chocolate Sambuca Cream.

14. 14

    Orange peel strips or chocolate-covered coffee beans

15. 15

    Working quickly, scoop granita into glasses, filling halfway.

16. 16

    Fill to top with cream.

17. 17

    Garnish with peel or coffee beans.

* Per serving · 4 servings · Values may vary.

No additional tips available.