Coffee Granita

This is a great way to use up stale coffee beans or leftover coffee. Brew it up strong and then sweeten and freeze. From The Flavors of Sicily, by Anna Tasca Lanza.

Granita di Caffé/Coffee Granita

3/4 c. sugar
2 c. water
1 + 1/4 c. strong coffee

Dissolve sugar in water in a heavy saucepan over medium heat. Boil for about 5 minutes until reduced to a light syrup. Stir in the coffee and let cool.

Pour the mixture into a shallow metal pan or ice cube trays and freeze for 2 or more hours. Every 30 minutes use a fork to break up the ice crystals.

Chip the granita into cups or mugs that have been chilled in the freezer. Top with whipped cream, cream, or milk.