This is a perfect after-dinner treat to have in the freezer when you need a little something. It’s decadent with a dollop of whip cream or served over vanilla ice cream. It’s a fun dessert to entertain with using espresso cups and stress-free since it’s make-ahead.
Serves 4
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4 cups strong brewed coffee
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1/2 cup sugar
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pinch of salt
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Cinnamon sticks and semi-sweet chocolate for grating and for dusting
Bring coffee, sugar and salt to boil over high heat. Boil 1 minute or until sugar dissolves. Cool.
Pour into metal baking pan and freeze 2 or more hours.
Using fork, scrape into chunks. Or, pulse in food processor until it just comes together.
Return to pan, or into individual cups, freeze, minimum 30 minutes, keep frozen.
Spoon granita into espresso cups or little cups.. Top with grated cinnamon and chocolate.
