Vickys Coffee Granita, Gluten, Dairy, Egg & Soy-Free

• 1200 ml water
• 9 tbsp ground espresso
• 5 tbsp sugar to taste

1. Boil the water, add to the espresso and brew.
2. Transfer the hot coffee to a cake pan or shallow bowl, add sugar and stir until dissolved.
3. Taste and add more sugar if you like.
4. Set aside to let cool slightly then freeze, uncovered, for 1 hour
5. Gently rake a fork across the surface of the part frozen coffee mix, breaking up any ice crystals in the middle and around the edges
6. Freeze 45 minutes more then repeat the process with the fork.
7. Repeat the freezing and raking process 2 more times until all of the coffee is frozen into flaky crystals
8. Spoon the granita into pretty bowls or glasses and serve

water, ground espresso, sugar

Taken from cookpad.com/us/recipes/339644-vickys-coffee-granita-gluten-dairy-egg-soy-free (may not work)