Brew a pot of coffee with the ground coffee and water.Advertisement
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.
1 1/2 other carbohydrate