- Cooking Time:
- Preparation Time:
- 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.
NotesThis recipe came out of a recent Bon Appetit. It was a Caribbean-themed issue, so in the spirit of things, you should use Jamaican coffee beans. This is a very simple recipe that produces a lot of flavor and can be eaten solo, paired with chocolates, or used in drinks.
VivaVeganGal's Family Favorites
Cupcakes from Food Network's Cupcake Wars winner, Annette Starbuck
Recipes in Rotation with Douglas E. WelchSee More
Best Mediterranean Baked Stuffed Chicken
Melt Your Heart Pizza
Paleo Flank Steak with Chimichurri SauceSee More