This easy dessert recipe is Cuba's answer to sno-cones. Use freshly brewed strong coffee if possible, but morning leftovers work too--just heat 4 cups of coffee with the sugar until the sugar dissolves. If you prefer your coffee with a little cream, try the granita with a splash of evaporated milk on top.

Darra Goldstein
Source: EatingWell Magazine, March/April 2016


Ingredient Checklist


Instructions Checklist
  • Brew a pot of coffee with the ground coffee and water.

  • Place sugar in a large heatproof bowl. Pour the hot coffee over it and stir until the sugar dissolves. Stir in vanilla and let cool to lukewarm. Chill until cold, 40 minutes to 1 hour.

  • When the mixture is cold, transfer it to a 9-by-13-inch metal pan. Freeze until slushy, about 1 hour.

  • With a fork, stir the mixture to break up the ice crystals, then smooth the top. Return the granita to the freezer for another 2 hours, stirring and smoothing every 30 minutes.

  • To serve, scrape the granita into dessert bowls, taking care not to compress the icy crystals.


Make Ahead Tip: Freeze for up to 1 week. Let stand at room temperature for about 20 minutes before serving to soften slightly.

Nutrition Facts

100.6 calories; protein 0.2g; carbohydrates 25.3g 8% DV; exchange other carbs 1.5; dietary fiberg; sugars 25.2g; fatg; saturated fatg; cholesterolmg; vitamin a iuIU; vitamin cmg; folate 3.2mcg 1% DV; calcium 3.5mg; ironmg; magnesium 4.8mg 2% DV; potassium 78.6mg 2% DV; sodium 3.5mg; thiaminmg 2% DV; added sugar 25g.