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