Wednesday, February 18, 2009

Irish coffee granita

Preparation Time 5 minutes

Ingredients (serves 6)
* 750ml (3 cups) freshly brewed espresso coffee
* 225g (1 cup) white sugar
* 125ml (1/4 cup) Tennessee whiskey

1. Place a shallow metal container in the freezer to chill. Place the coffee in a large heatproof jug. Add the sugar and stir until it dissolves. Set aside for 30 minutes or until cooled completely.
2. Add whiskey to the coffee mixture and stir to combine. Pour into the chilled metal container. Cover with foil and place in the freezer for 2 hours or until icy around the edges.
3. Remove from the freezer and use a balloon whisk to whisk and break up granita. Cover with foil and return to freezer, whisking every 30 minutes, for a further 2-3 hours or until slushy.
4. Spoon granita among serving glasses and serve immediately.

Australian Good Taste - Page 105
Recipe by Louise Pickford


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