Coffee granita

From issue #2, page 67.
Photography Photography by Bruce Nicholson.

    INGREDIENTS

    Coffee Granita
    3 cups freshly brewed strong coffee
    1⁄2 cup caster sugar

    METHOD

    Combine the hot coffee and sugar and stir to dissolve. Cool and pour into a shallow container. Place in the freezer and when it is partially frozen, stir with a fork. Repeat this several times and then allow to freeze completely. About an hour before serving, use a fork to break the ice up into small crystals.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE

    Related Content

    latest issue - on sale now

    127
    Check out our
    latest issue:

    127

    In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.