- 4 cups water
- 1 cup sugar
- 2 1/2 cups whole coffee beans (about 6 ounces)
- 1/4 cup coffee liqueur (such as Tia Maria or Kahlua)
Combine 4 cups water and sugar in large saucepan. Bring to boil, stirring until sugar dissolves. Boil 3 minutes. Stir in coffee beans; boil 2 minutes. Remove pan from heat; cover and let steep until mixture is cool, about 3 hours.
Strain liquid into 13x9x2-inch glass baking dish; discard coffee beans in strainer. Add coffee liqueur to liquid in dish; stir to blend.
Freeze until firm, stirring every 45 minutes, about 5 hours. (Can be prepared 3 days ahead. Cover and keep frozen.)
- Before serving, scrape surface of granita with fork until crystals form. Using ice cream scoop, scoop out granita and serve. Makes approx. 8 servings.
- I would have thought boiling the beans produces either a burnt flavor or a weak flavor, but in actuality it's pretty bright and aromatic, without being overwhelming. The alcohol helps keep the mix from freezing solid, as well as adding color and giving it a nice flavor boost. You could probably use brewed coffee instead, but the flavor might be too strong.