Coffee Granita With Cardamom Whipped Cream

• 2 cups water, divided
• 1/2 cup plus 1 tablespoon sugar
• 1 1/2 tablespoons instant espresso powder
• 1/2 teaspoon vanilla extract
• 3/4 cup chilled heavy whipping cream
• 1/4 teaspoon ground cardamom

1. Bring 1/2 cup water and 1/2 cup sugar just to simmer in heavy small saucepan over medium heat, stirring mixture constantly until sugar dissolves. Stir in instant espresso powder and vanilla extract. Remove saucepan from heat; stir in remaining 1 1/2 cups water. Pour into 9x9x2-inch metal baking pan. Freeze mixture 1 hour; stir, mashing any frozen parts with back of fork. Cover and freeze mixture until firm, at least 1 to 2 hours longer and up to 1 day. Using fork, scrape granita, forming icy flakes. Return granita to freezer.
2. Beat cream, cardamom, and remaining 1 tablespoon sugar in large bowl until peaks form. Divide granita among bowls or glasses. Top granita with whipped cream.

water, sugar, espresso powder, vanilla, chilled heavy whipping cream, ground cardamom

Taken from www.epicurious.com/recipes/food/views/coffee-granita-with-cardamom-whipped-cream-357912 (may not work)