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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 6 |
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Very refreshing light summer dessert! Original recipe comes from Alton Brown, however I found it a bit too sweet so adjusted the sugar down a tad. Suggest tasting the coffee before freezing and adjust the sweetness to fit your own personal taste. Also note that the scraping with a fork may scar your pan, so don't use your favorite cake pan. Ingredients:
3 cups lukewarm strong coffee or 3 cups espresso |
1/2 cup sugar (adjust to taste) |
3 tablespoons coffee-flavored liqueur |
1 teaspoon oranges or 1 teaspoon lemon zest |
whipped cream |
Directions:
1. Combine all ingredients and stir until sugar melts.
2. Pour mixture into 9 by 13-inch metal pan and place on level shelf in freezer for half an hour. (Mixture should only come about 1/2 - iinch up the side of the pan.)
3. Remove from freezer and using a dinner fork, scrape any ice crystals that have formed on the side or bottom of the pan.
4. Return to freezer and repeat scraping every 30 minutes for 3 to 4 hours.
5. Once mixture is thoroughly frozen, fluff with a fork and allow flakes to dry in freezer another half hour before serving.
6. When served, the granita should look like a fluffy pile of dry brown crystals.
7. Scoop into goblets and top with barely sweetened whipped cream, add additional citrus zest if desired.
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