This chic espresso granita recipe is low in calories, virtually fat-free and a coffee-lover's dream
Ingredients
- 150g caster sugar
- 4 tbsp ground Fairtrade organic Arabica coffee
- Pared zest of 1 orange
Method
- 1. Put the sugar and 150ml water in a small pan over a low heat. Stir to dissolve the sugar, then increase the heat and boil for 1 minute. Cool.
- 2. Put the ground coffee, 500ml water and the orange zest in a pan over a high heat. Bring to the boil, and boil for 1 minute. Remove from the heat and set aside until it’s cold.
- 3. Strain the cold coffee mixture through a muslin-lined sieve into a shallow freezerproof container. Mix in the sugar syrup, cover, and freeze for 2 hours. Gently scrape the frozen edges into the centre and break into smaller crystals with a fork. Freeze for a further 30 minutes and repeat 2-3 times, until crunchy and icy.
- 4. To serve, transfer to the fridge for 5 minutes, then fork over again. Divide between glasses and top with a dollop of whipped cream, if you like.
Nutritional info
Per serving: 100kcals, trace fat (trace saturated), 0.2g protein, 26.5g carbs, 26.3g sugar, trace salt