All you need is coffee. Really. Hot, cold, chilled, frozen….doesn’t matter. I’ve applied this mantra to every little tangle life has thrown at me and it has produced brilliant results.
Dishes piling up in the sink and maid is on leave for a couple of weeks? Make yourself a cup of coffee. In no time you’ll find yourself enthusiastically scrubbing away, a favorite melody playing in your head.
Husband getting on your nerves and all you want to do is bop him on the head? Take a deep breath and remember that he is a fellow coffee drinker – better sense will prevail.
Been walking the length and breadth of the mall looking for that one elusive outfit? Stop for a cup of coffee. The next store you hit will have an utterly amazing pair of shoes on sale and outfit will be completely forgotten. Until the next trip to the mall.
See what I mean? I’ve also applied the mantra to this dessert – again – with brilliant results. It’s as easy as 1-2-3
I used my favorite stainless steel coffee filter to brew my coffee. You can use whatever you have. As long the coffee is strong and flavorful, you’re good!
This recipe is adapted from Simon Hopkinson’s coffee granita recipe and serves 2
- Put a shallow, rectangular baking dish (glass or metal) into the freezer before you start brewing your coffee. The dish should have a capacity of about 1 litre. It’s needs to chill for at least half an hour
- Brew coffee to the desired strength
- Place the brewed coffee on a low heat. Add sugar to the coffee and stir until dissolved. You can add more or less sugar than the recommended amount depending on your taste.
- Set aside to cool completely
- Once the coffee has cooled, pour it into the chilled baking dish and put it in the freezer for about 45 minutes
- After 45 minutes, check the granita to see if it is beginning to solidify. You should be able to see crystals forming around the edges of the pan
- With a fork, gently scrape around the edges and bring the crystals to the centre. Put the granita back into the freezer for 40 minutes.
- Repeat this process every 40 minutes, gently scraping and mixing the granita together every time till there is no liquid left. The granita should be completely solid and much lighter in colour than the brewed coffee you started with
- You will need to do this about 4 times in all. More, if your freezer is slow (like mine)
- Chill your serving bowls or glasses
- Add a generous amount of granita. Top with a dollop of ice-cream or whipped cream
- Alternatively, add a couple of tablespoons of granita to a tall glass. Top up with chilled milk for instant cold coffee