Elly Curshen's simple, grown-up, refreshing end to a hot summer lunch.
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Pour the cold brew coffee into a shallow lidded container (at least 1L capacity), then seal and place in the freezer for 1 hour.
When the edges start to form ice crystals and the cold brew starts to become slushy, use a fork to rake the mixture to break up the crystals. Place back in the freezer.
Repeat this process every 30 minutes or so, until it is frozen and granular throughout. Each time you rake the mixture, get right into the corners, scraping until all of it is broken up and well combined. Keep frozen for at least 3 hours before serving. Chill 6 martini or other attractive glasses.
When ready to serve, lightly whip the cream alternative with the icing sugar until soft peaks form. Give the frozen granita a final rake, then spoon gently into the chilled glasses. Drizzle a little Tia Maria over the top, if liked, then spoon a little of the softly whipped cream alternative on top and serve immediately.
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