Disco Inferno Espresso Granita



Espresso Granita, a coffee-lover’s dream!  This simple, yet decadent recipe arouses the palate with the distinctive taste of Stringbean Coffee Disco Inferno, while refreshing the senses with a cool summer treat. Loaded with flavor, one serving won’t be enough!


  • 2 cups hot espresso or very strong coffee (Stringbean Disco Inferno Espresso Blend)
  • ½ cup plus 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • ½ cup chilled heavy whipping cream
  • Bittersweet chocolate shavings


Stir espresso, ½ cup sugar, and vanilla in a medium bowl until sugar dissolves.  Pour into a 9 x 9 x 2” metal baking pan.  Freeze for 1 hour.  Stir, mashing any frozen parts with the back of a fork.  Cover; freeze until firm, about 2 hours.  Using fork, scrape granita vigorously to form icy flakes.  DO AHEAD: Can be made 3 days ahead.  Cover tightly with foil; keep frozen.  Give it a quick scrape before serving.



Beat cream and remaining 1 tablespoon sugar in a large bowl until peaks form.  Divide granita among bowls or glasses.  Top with whipped cream and garnish with chocolate shavings. Eat some, share some. Espresso Granita – Mmm!

Yield-Makes 6 servings