Cafe Granita

• 2 qt. water
• 1 qt. sugar
• 1 gal. brewed double-strength GEVALIA Kaffe, Dark Roast
• 24 scoops vanilla ice cream (#40 scoop)

1. Combine water and sugar in large saucepan.
2. Bring to boil on medium-high heat.
3. Reduce heat to medium-low; simmer 5 minutes.
4. Cool to room temperature.
5. Stir in coffee.
6. Pour into full-size hotel pan (or half hotel pan for trial recipe).
7. Freeze at least 3 hours or overnight until firm.
8. Remove from freezer to soften slightly before serving.
9. Spoon evenly into 24 tall beverage glasses (or 6 glasses for trial recipe).
10. Add scoop of ice cream to each.

water, sugar, gevalia kaffe, vanilla ice cream

Taken from www.kraftrecipes.com/recipes/-2704.aspx (may not work)