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4 h 15 m
“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.”
1 cup freshly ground coffee
4¾ cups water
¾ cup sugar
¾ teaspoon vanilla extract
1Brew a pot of coffee with the ground coffee and water.
2Place 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.
3When the mixture is cold, transfer it to a 9-by-13-inch metal pan. Freeze until slushy, about 1 hour.
4With 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.
5To 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.