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
- Dissolve the sugar in the coffee, stirring well. Add the vanilla essence.
- 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.
- Once the granita is ready, whip the cream with the castor sugar.
- Scoop the coffee ice crystals into serving glasses, top with a dollop of cream and sprinkle with instant coffee. Serve immediately.