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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
- Serves:
- 8
Ingredients
- 300ml freshly made espresso coffee
- 100g light brown soft sugar
- 150ml Columba Cream Liqueur
- 24 Waitrose Belgian Chocolate Coffee Dragées
Method
- 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.
- 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.
- 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.
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.
Nutritional Info
| Energy | 131.0kcal |
|---|---|
| Sugars | 20.0g |
| Fat | 4.2g |
| Saturated Fat | 0.7g |
This recipe was first published on Waitrose.com in August 2008
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