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1
Combine the coffee, sugar, orange zest and vanilla in a bowl and stir until the sugar is dissolved.
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2
Pour into a 9 x 13-inch metal pan.
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3
Chill for 2 hours.
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4
Stir in the Sambuca.
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5
Freeze for another 45 minutes or until icy at the edges.
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6
Whisk, distributing the frozen parts evenly.
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7
Freeze for another 45 minutes or until slushy and icy at the edges.
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8
Whisk again.
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9
Freeze for 3 hours or until solid.
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10
Scrape the granita down the length of the pan using a fork to form ice flakes and freeze for 1 hour longer (may be made up to a week in advance).
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11
Spoon into goblets, taking care not to smooth out the crystals, and top with White Chocolate Sambuca Cream (recipe below).
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12
White Chocolate Sambuca Cream:.
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13
2 cups heavy whipping cream.
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14
4 oz white chocolate, chopped.
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15
2 tablespoons Sambuca.
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16
1 teaspoon vanilla.
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17
Combine 1/3 cup of the cream and chocolate in a double boiler.
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18
Place over simmering water.
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19
Stir until mixture is smooth.
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20
Remove from over the water.
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21
Let stand for 15 minutes.
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22
Beat the remaining 1 2/3 cups cream, Sambuca and vanilla in a large bowl until soft peaks form.
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23
Fold 1/4 of the whipped cream into the chocolate mixture.
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24
Fold in the
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25
remaining whipped cream in two additions.
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26
Chill for up to 8 hours.
