Coffee Granita

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.