Summer has officially arrived. Songs from ice cream trucks can be heard around my neighborhood, kids are cooling off in the mist of lawn sprinklers, the smoky aroma of charcoal grills fills the air and I find myself craving ice-cold afternoon treats.
When the weather heats up and the humidity rises, there’s nothing like a refreshing granita. And when that granita is made with smooth coffee and decadent semi-sweet chocolate, you’ve officially created the perfect afternoon pick-me-up.
“Granita” sounds fancy, but it’s simply your favorite flavors, alongside sugar and water, frozen into an icy slush. For this recipe, I used semi-sweet chocolate and FreshGround Roasting’s Market Blend coffee. This coffee pairs perfectly with the chocolate and its medium-dark roast ensures that the coffee flavor isn’t lost among the sugar.
I couldn’t help but top this recipe with homemade whipped cream and a few extra chunks of chocolate. After all, doesn’t whipped cream and extra chocolate just make everything taste better?
Have you ever made granita? What treats do you enjoy during the hot summer months?
3 cups strong, brewed coffee, warm (such as FreshGround Roasting’s Market Blend)
1/3 cup granulated sugar
1/3 cup semi-sweet chocolate chips
1 tsp vanilla extract
Whipped cream and chocolate chunks for topping (optional)
1. Add all ingredients to a shallow pan (I used an 8x8x2 inch pan). Stir ingredients together until sugar dissolves and most of the chocolate melts (I like to leave a few chocolate chunks in the granita.)
2. Place uncovered pan in your freezer and let freeze for about an hour.
3. Using a fork, rake up the slush and mix it into the rest of the liquid. Return pan to the freezer.
4. Freeze for about another 2-3 hours, raking up the ice crystals with a fork every 45-60 minutes. When all of the coffee is frozen and you’re left with flaky crystals, the granita is ready.
5. Spoon granita into serving dishes. Top with whipped cream and chocolate chunks. Enjoy!