Espresso Granita

1. 1

   Dissolve the sugar in 1 1/4 cups water in a small saucepan, stirring over medium heat until it boils.

2. 2

   Increase the heat to high and boil, without stirring, for 5 minutes, to make a light syrup.

3. 3

   Pour the syrup into a shallow, freezerproof dish.

4. 4

   Stir in the coffee and vanilla and let cool completely.

5. 5

   Transfer to the freezer.

6. 6

   Every 30 minutes or so, use a fork to break up the frozen chunks.

7. 7

   Continue to do this for about 4 hours or until the mixture has the texture of shaved ice.

8. 8

   During the last 30 minutes or so, place the serving dishes for the granita in the freeze.

9. 9

   Scoop the granita into the dishes and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.