| Level: | Easy |
| Total: | 5 hr 35 min |
| Prep: | 5 min |
| Cook: | 5 hr 30 min |
| Yield: | 6 servings |
Ingredients
- 2 cups lukewarm espresso or strong black coffee
- 1/2 cup sugar
- 2 tablespoons coffee flavored liqueur
- 1 teaspoon orange or lemon zest
Instructions
- Combine all ingredients and stir until sugar melts. Pour mixture into 9 by 13-inch metal pan and place on level shelf in freezer for half an hour. (Mixture should only come about 1/4-inch up the side of the pan.) Remove and use a dinner fork to 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 3 to 4 hours. Once mixture is thoroughly frozen, fluff with a fork and allow flakes to “dry” in freezer another half hour before serving. When served, the granita should look like a fluffy pile of dry brown crystals.
- Scoop into goblets and top with barely sweetened whipped cream, add additional citrus zest if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 85 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 0 g |
| Sugar | 19 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 2 mg |
Reviews
A nice after dinner treat on a hot summer day.
I have made this several times, it’s perfect for summer nights after dinner instead of serving hot coffee… And its soooo YUMMY
I had so much fun making this! Whenever the timer went off, I giggled like a school girl.
Easy, fun recipe. Stores in the freezer for a long time too (if it lasts that long. I’m looking forward to experimenting with other flavors.
FANTASTIC!!!! This recipe is easy and delicious and refreshing. I do not own a coffee maker, but do have an espresso machine. I chose to make this in my french press with espresso and it was wonderful.
I am not normally a fan of nondairy cold desserts — but wow! This recipe is really tasty and sweet! Very refreshing, and I am a coffee fanatic. Reminds me of like cold sweet candied ice. Really wonderful; thank you Alton, for the recipe! 🙂
Does anyone know the model/manufacturer of the expresso machine that he used on the “espresso yourself” episode? I just aired (again) on 17 Jun 09. E-mail here is mcelmer1@netecin.net
Alton does it again with an easy, delicious recipe.
It is just strong enough with French press coffee, and I used dark brown sugar.
It is just strong enough with French press coffee, and I used dark brown sugar.
I doubled this recipe and used one single serving-size bottle of Kalua. I served them in ice cream sunday cups layered with homemade whipped cream. They were perfect, and there was enough for three people for two days.
Now this is an easy dessert to make. I have made this several times and have not been dissappointed. I would recommend making the coffee using a stove top italian coffee maker (NOT A PERCOLATOR). It makes a more flavorful brew.