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    Espresso Granita with Cream Liqueur

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    Espresso Granita with Cream Liqueur

    This icy cool dessert is a great freezer stand-by, and makes a refreshing summer pudding, or perhaps serve as an alternative to after-dinner coffee.

    • Preparation time: 10 mins, plus 4-5 hours freezing
    • Total time: 10 mins, plus 4-5 hours freezing 10 minutes

    Serves: 8


    • 300ml freshly made espresso coffee
    • 100g light brown soft sugar
    • 150ml Columba Cream Liqueur
    • 24 Waitrose Belgian Chocolate Coffee Dragées


    1. Pour the hot coffee into a jug and stir in the sugar until it has dissolved. Allow to cool. Stir in the cream liqueur and pour into a 1-litre lidded plastic freezerproof container.
    2. Cover then place in the freezer for 4-5 hours. Every 30 minutes or so, use a fork to break up the granita gently to bring in the edges as they start to freeze.
    3. The granita is ready when you have a mixture that is frozen but quite granular and in icy flakes. Serve the granita in small glasses and top with a couple of the chocolate coffee beans or a dollop of softly whipped double cream.

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    Cook's tips

    Granitas are easy to make since they require no special equipment. For a non-alcoholic version, replace the Columba Cream Liqueur with 150ml of Waitrose Colombian Coffee Flavoured Milk.


    Average user rating

    5 stars