Name: Coffee granita
Cook time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 1/3 cup (75g) low-gi cane sugar; 3 cup (750ml) water; 1/4 cup (60ml) strong espresso coffee; 1/4 cup (60ml) thickened (heavy) light cream

Ingredients

1/3 cup (75g) low-gi cane sugar

3 cup (750ml) water

1/4 cup (60ml) strong espresso coffee

1/4 cup (60ml) thickened (heavy) light cream

Method

1.Combine sugar and the water in a small saucepan over low heat, stirring, until sugar is dissolved. Remove from heat, stir in coffee, cool to room temperature.

2.Pour coffee mixture into a shallow metal tray; cover, freeze for 6 hours, scraping with a fork every hour.

3.Scrape granita with a fork; spoon into glasses, drizzle each with 2 teaspoons of cream; serve granita immediately.

To make the strong espresso coffee, dissolve 3 teaspoons instant espresso coffee into cup boiling water. This granita is a delicious alternative to regular coffee for brunch when entertaining friends in the warmer months. Use granita within 1 month of making.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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