Espresso granita

  • Portion size: Serves 6
  • Takes 15 minutes to make, plus cooling and freezing
  • Difficulty: easy

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.

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Ingredients

  • 150g caster sugar
  • 4 tbsp ground Fairtrade organic Arabica coffee
  • Pared zest of 1 orange
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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.
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  5. 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.

Nutrition

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