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Coffee granita

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Top the granita with ice-cream or whipped cream.
Top the granita with ice-cream or whipped cream.Murdoch Books

A recipe from the Good Food collection.

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Ingredients

  • 200g castor sugar

  • 1.25L (5 cups) very strong espresso coffee

  • ice-cream, to serve

Method

  1. Step 1

    Heat the castor sugar with 25ml hot water in a saucepan until the sugar dissolves. Simmer for 3 minutes to make a sugar syrup. Add the coffee and stir well.

  2. Step 2

    Pour into a plastic or metal freezer box. The mixture should be no deeper than 3cm so that the granita freezes quickly and breaks up easily. Stir every 2 hours with a fork to break up the ice crystals as they form. Repeat this two or three times. The granita is ready when almost set but still grainy.

  3. Step 3

    Stir a fork through it just before serving. Serve with ice-cream.

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