Coffee Granita

Coffee granita is simple, inexpensive, and a great dessert whether after a fancy meal, or a backyard barbecue. I came up with this recipe back in the late '80s after being served a coffee granita after a meal at a restaurant, and was impressed with the fact that it was delicious and refreshing. I decided to start experimenting with leftover coffee, and then started making other granitas, with pureed fruit, fresh or canned, like peaches. I'd puree a can of cling peaches, freeze the puree (with the vanilla, but no sugar), exactly the way I did the coffee mixture. Then serve with a drizzle of raspberry sauce, calling it Peach Melba granita.

Coffee Granita

Makes 4, 1/2 cup or 3, 3/4 cup servings

2 cups lukewarm strong black coffee
1/2 cup sugar
1 tsp vanilla
small 1/2 pinch of salt
optional, 2 tbsp Kahlua or other coffee liquor

Combine all ingredients and stir until sugar melts. Pour mixture into 1 quart sized rectangular Tupperware or other freezer safe plastic container, cover and place in freezer for half an hour. (Mixture should only come about 1/4 to 1/2 inch up the side of the container.) Remove and using a fork, scrape any ice crystals that have formed on the side or bottom of the pan. Return to freezer and repeat scraping every 20 to 30 minutes for 2 to 3 hrs. Once mixture is thoroughly frozen, fluff with a fork and allow flakes to set again in the freezer for another half hour before serving. Spoon into glasses and top with whipped cream.