Coffee Granita

This coffee granita, with strong coffee, sugar, vanilla, and a bit of coffee liqueur is such an elegant dinner party dessert. 

I received product samples from sponsor companies to aid in the creation of #FallFlavors recipes. All opinions are mine. 

This coffee granita is a light and easy make-ahead dessert. All you need is a few cups of strong brewed coffee and a little time.

For the coffee, I used a maple flavored coffee from one of our sponsors, Door County Coffee. They sent me a sampler of all of their new fall flavors, which we have been enjoying over the past few weeks. Door County Coffee is a small family owned specialty coffee company out of Wisconsin. 

You can purchase their coffees online if they are not available in your area. They also have so many delicious seasonal flavorings. 

P.S. If you want to get totally adventurous with coffee, try this recipe for coffee rubbed flank steak. I can imagine how good some of the fall flavors would be on the steak. 

What is Granita?

Granita is an Italian ice made with water, sugar, and flavorings such as fruit juice, flavorings, wine, or coffee. Evidently, it is originally from Sicily. It's more coarse than Italian ice and sorbet, and the method for making it involves scraping the liquid intermittently with a fork as it freezes, creating a chunky and easy to scoop treat. 

This coffee granita is a great substitute for you morning coffee on hot summer mornings too. If you like your coffee with cream, just top your granita off with some whipped cream! 

How do you make coffee granita?

First, you brew a strong pot of coffee. 

Next, you mix the brew with sugar, coffee liqueur, and vanilla. 

Cool the mixture and place it in a shallow container. Place the container in the freezer and check on it after about an hour. Once the mixture begins to form crystals around the edges, give it a stir with a fork and place it back in the freezer (I used a "grandma" fork). You will have to visit it about every 30 minutes and scrape it with the tines of a fork to break up the crystals. 

Finally, repeat every half hour, until the mixture is completely frozen and crumbly. Place the container back into the freezer until ready to serve. 

The coffee granita will stay ready to serve in your freezer for several days. 

By the way, this coffee granita is delicious and refreshing both as morning coffee or as an elegant dinner party dessert. 

Welcome to Flavors of Fall where we celebrate all things associated with fall like squash, apples, pecans, sweaters, football; you get the idea!  Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures have gathered 24 bloggers who have over 100 recipes they’re sharing this week in celebration of cool weather and sweatshirts. We hope you find many must make recipes so get your pinning, tweeting, and sharing fingers ready!

Here’s what we made for Monday:


Breakfast

• Cranberry Pecan Coffee Cake by Family Around the Table
• Ginger Pear Muffins by Jolene's Recipe Journal
• Spiced Coffee Toffee Bread by Cheese Curd In Paradise

Savory

• Baked Stuffed Acorn Squash with Sausage and Apples by Simple and Savory
• Door County Maple Coffee-Crusted Steak by Culinary Adventures with Camilla
• Java Beef Flatbread Pizza by Cindy's Recipes and Writings
• Pecan Crusted Chicken Cutlets with Pears by A Day in the Life on the Farm
• Tuna Pot Pie by Palatable Pastime
• Vegan Chili by Red Cottage Chronicles

Dessert

• Apple Cheesecake Streusel Bars by Love and Confections
• Caramel Pecan Cookie Sticks by The Freshman Cook
• Chocolate Cappuccino Biscotti with Pecans by Blogghetti
• Cinnamon Maple Pecan Cookies by Hezzi-D's Books and Cooks
• Coffee Granita by Karen's Kitchen Stories
• Irish Apple Cake by A Kitchen Hoor's Adventures
• Pecan Pie Bars by Books n' Cooks
• Pumpkin Bundts with Brown Butter Glaze and Candied Pecans by Our Good Life
• Vegan Coffee Layer Cake by The Baking Fairy

After the recipe, be sure to check out the prizes you can win from our sponsors.

Coffee Granita Recipe

Yield: 6 servings

Author: Karen Kerr

This coffee granita, with strong coffee, sugar, vanilla, and a bit of coffee liqueur is such an elegant dinner party dessert.

ingredients:

• 3 cups strong hot coffee. It can be regular or decaf. 
• 3/4 cup sugar.
• 2 teaspoons coffee liqueur. I used Kahlua.
• 1 teaspoon pure vanilla extract. 
• Sweetened whipped cream for serving. 

instructions:

How to cook Coffee Granita Recipe

1. Stir together the hot coffee, sugar, liqueur, and vanilla until the sugar dissolved. 
2. Pour the mixture into a shallow container, such as a 9 inch by 13 inch pan. I used a plastic lidded Tupperware type flat container. Place it in the freezer for about an hour. 
3. Remove it from the freezer, and if it's beginning to get slushy around the edges, stir it with a fork, and return it to the freezer. Check on it every 30 minutes, stirring each time, until the mixture is frozen and granular. 
4. Cover and place the container back into the freezer until ready to serve. 
5. Serve in stemmed glasses with sweetened whipped cream for dinner, or in bowls with sweetened whipped cream for morning coffee. 

Calories
126.37

Fat (grams)
0.27

Sat. Fat (grams)
0.15

Carbs (grams)
27.70

Fiber (grams)
0.00

Net carbs
27.70

Sugar (grams)
27.61

Protein (grams)
0.18

Sodium (milligrams)
3.38

Cholesterol (grams)
0.76

Nutritional info is an estimate based on the ingredient list, and may not be completely accurate.

https://www.karenskitchenstories.com/2019/09/coffee-granita.html

Karen's Kitchen Stories

coffee, granita, dessert

Dessert, coffee

Italian

Created using The Recipes Generator

This was adapted from the book Make it Ahead by Ina Garten: A Barefoot Contessa Cookbook. I have all of her books.