Recipe: Granita di Caffe

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Wednesday, January 10, 2007

Granita di Caffe

Makes 1 quart

(about 12 to 16 servings)

A sweet, potent slush inspired by the shaved coffee ice served at Tazza d'Oro coffee bar in Rome. Adapted from "The Joy of Coffee" by Corby Kummer (Houghton Mifflin, revised 1997).

2 cups water

1/2 cup sugar

1 cup freshly brewed coffee, brewed with 6 tablespoons ground coffee

1 teaspoon vanilla extract

1/2 cup heavy cream, lightly whipped

In a small saucepan over medium heat, combine 1 cup of the water with the sugar and cook, stirring, 2 to 3 minutes, until the sugar has dissolved. Transfer to a container, cover and refrigerate for 1 1/2 to 3 hours, until chilled. Add the brewed coffee, vanilla extract and the remaining 1 cup water, stirring to combine. Transfer to a 9-by-13-inch metal pan or freezer-proof container. Freeze for 3 to 4 hours, stirring and scraping the mixture every 30 to 40 minutes (at first with a fork and later with a spatula) to achieve a grainy consistency. To serve, divide among chilled bowls or glasses and top each serving with a small dollop of lightly whipped cream.

Per serving (based on 16): 50 calories, 0 g protein, 6 g carbohydrates, 3 g fat, 10 mg cholesterol, 2 g saturated fat, 3 mg sodium, 0 g dietary fiber

Recipe tested by Libby Copeland; e-mail questions tofood@washpost.com