Espresso Granita

  • 1/2 cup of sugar
  • 1 cup of water
  • 1 vanilla bean
  • 1 cup of heavy cream, whipped

  • warm up one cup of water
  • add the sugar, vanilla bean cut lengthwise
  • stir until it is dissolved
  • make one cup of espresso
  • combine coffee and warm sugar syrup
  • transfer into a shallow pan
  • cover, and put pan in the freezer
  • pull out of the freezer every 20 minutes
  • every 20 minutes, with a metal fork, scrape the coffee flakes
  • put the coffee flakes into a separate container, and refreeze
  • redo the same until all coffee is scraped
  • whip your heavy cream
  • serve with a dollop of whipped cream
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