Coffee Granita Roman Style Recipe

How to make it Boil the water with the sugar until the sugar is dissolved. Add the coffee to the sugar syrup and let cool. Pour the sugar syrup/coffee mix in a shallow, freezer-proof container. Freeze for 30 minutes, then stir with a fork to break up the ice crystals. Keep it in the freezer, stirring throughly every 20 - 30 minutes, until frozen (about 3 hrs, depending on the depth of the container). Whip the cream to soft peaks. Fill up 6 glasses or cups with the granita and top with a dollop of whipped cream. If you're a whipped cream lover, spoon some whipped cream on the bottom of the glass, fill with the granita, and top with another dollop! Serve.