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. Source: EatingWell Magazine, March/April 2016

Darra Goldstein
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Ingredients

Directions

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

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  • 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.

Tips

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

101 calories; 3 mg sodium. 79 mg potassium; 25.3 g carbohydrates; 25 g sugar; 0.2 g protein; 3 mcg folate; 3 mg calcium; 5 mg magnesium; 25 g added sugar;

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