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Ryan's & John's GranitaRyan: One summer, John and I had the pleasure of vacationing on the picturesque island of Salina, off the northeast coast of Sicily. There we discovered a culinary bit of heaven called "granita." This refreshing dessert is a cross between a gourmet slushy and the most exquisite snow cone you can imagine.
Of the many flavors, our favorite was coffee. The crystals lie on your tongue for a moment, then melt, infusing your senses with the rich, passionate taste of espresso. Give it a try. You'll see what I mean. |
Ingredients:
2 cups espresso (7 double shots) or 2 very strong cups of coffee
1 cup sugar
1 teaspoon vanilla
1 oz. Kahlua
Whipped Cream, Chocolate Shavings, and Cinnamon (optional)
Directions:
Make your espresso or brew your strong coffee.
While it's still hot, pour into a large bowl with a wide bottom. Add the sugar and stir until melted. Add vanilla and Kahlua. (If Savannah is coming to dinner, add cocoa and cinnamon here.) Stir well.
Place it in the freezer. It won't freeze solidly like ice because of the alcohol in the Kahlua.
After 30 minutes take it out and give it a thorough stir, breaking it up a bit. Put back in the freezer.
Every thirty minutes or so, take it out, scrape the mixture with a fork and fluff it up, then refreeze it. You're looking for a nice, icy, slushy consistency. Fluff and refreeze three times. Total freezer time = 2-3 hours.
Take it out, give it one last fluff. Serve in a martini glass.
If you like, top it off with some whipped cream and chocolate shavings and a sprinkle of cinnamon.
It's an intense flavor, so if you aren't a big fan of espresso, use more whipped cream. (Savannah has a bit of granita with her whipped cream. Dirk prefers cola flavored "granita." We slip him a Coke Slurpee from 7-Eleven. It's not like he can tell the difference.)
2 cups espresso (7 double shots) or 2 very strong cups of coffee
1 cup sugar
1 teaspoon vanilla
1 oz. Kahlua
Whipped Cream, Chocolate Shavings, and Cinnamon (optional)
Directions:
Make your espresso or brew your strong coffee.
While it's still hot, pour into a large bowl with a wide bottom. Add the sugar and stir until melted. Add vanilla and Kahlua. (If Savannah is coming to dinner, add cocoa and cinnamon here.) Stir well.
Place it in the freezer. It won't freeze solidly like ice because of the alcohol in the Kahlua.
After 30 minutes take it out and give it a thorough stir, breaking it up a bit. Put back in the freezer.
Every thirty minutes or so, take it out, scrape the mixture with a fork and fluff it up, then refreeze it. You're looking for a nice, icy, slushy consistency. Fluff and refreeze three times. Total freezer time = 2-3 hours.
Take it out, give it one last fluff. Serve in a martini glass.
If you like, top it off with some whipped cream and chocolate shavings and a sprinkle of cinnamon.
It's an intense flavor, so if you aren't a big fan of espresso, use more whipped cream. (Savannah has a bit of granita with her whipped cream. Dirk prefers cola flavored "granita." We slip him a Coke Slurpee from 7-Eleven. It's not like he can tell the difference.)