Coffee Granita

Serves 4


500 ml (2 cups) strong filter coffee

100 g (½ cup) Huletts SunSweet Brown Sugar

5 ml (1 t) vanilla essence

125 ml (½ cup) fresh whipping cream

10 ml (2 t) Huletts Castor Sugar

instant coffee, to decorate 

  1. Dissolve the sugar in the coffee, stirring well. Add the vanilla essence.
  2. Pour into a large flat tray and place in the freezer. Check after an hour to see if ice crystals have formed, when formed, rake with a fork. Return to freezer and continue this process until it is completely frozen and granular throughout.
  3. Once the granita is ready, whip the cream with the castor sugar.
  4. Scoop the coffee ice crystals into serving glasses, top with a dollop of cream and sprinkle with instant coffee. Serve immediately.