Coffee Granita

1. 1

   Stir together coffee and sugar in a bowl until sugar is dissolved, then stir in vanilla.

2. 2

   Pour into an 8-inch metal baking pan (1-quart capacity) and freeze, stirring every 30 minutes, until slushy, about 1 1/2 hours.

3. 3

   Transfer mixture to a bowl and stir vigorously with a fork until slightly smoother and more uniform in texture, 30 seconds.

4. 4

   Freeze until firm enough to scoop, about 30 minutes more.

5. 5

   Divide granita among serving dishes and top with whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.