Espresso granita

Espresso granita
  • Serves icon Serves 6
  • Time icon Takes 15 minutes to make, plus cooling and freezing

This chic espresso granita recipe is low in calories, virtually fat-free and a coffee-lover’s dream

Try our negroni granita for a boozy twist.

Nutrition: per serving

Calories
100kcals
Fat
trace (trace saturated)
Protein
0.2g
Carbohydrates
26.5g (26.3g sugars)
Salt
Trace
Calories
100kcals
Fat
trace (trace saturated)
Protein
0.2g
Carbohydrates
26.5g (26.3g sugars)
Salt
Trace

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.

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