Recipe Details
Ingredients
-
1cupwater
-
⅓cupwhite sugar
-
1cupstrong espresso coffee
-
1teaspoonvanilla extract (optional)
-
1cupwhipped cream, or to taste
Cooking Directions
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Bring water and sugar to a boil in a small saucepan; simmer until a candy thermometer reads 250 degrees F (120 degrees C), about 5 minutes.
-
Remove saucepan from heat; add coffee and vanilla. Pour into a metal bowl and mix well. Cool granita mixture to room temperature, about 10 minutes. Freeze for 1 hour.
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Stir the granita vigorously to break up ice crystals. Repeat freezing and breaking up process 4 to 5 more times, 2 to 2 1/2 hours total.
-
Drop spoonfuls of whipped cream into 4 short glasses. Divide granita mixture evenly among the glasses. Top with remaining whipped cream.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories107 | |
| % Daily Value * | |
| Total Fat 3g |
4% |
| Saturated Fat 2g |
11% |
| Cholesterol 11mg |
4% |
| Sodium 23mg |
1% |
| Total Carbohydrate 19g |
7% |
| Total Sugars 18g |
|
| Protein 1g |
1% |
| Calcium 18mg |
1% |
| Potassium 54mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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