Summer weekends may have come to an end, but it's still hot, hot, hot! I spent most of my summer meal times sipping rosé rather than cooking anything (and is quite evident by my blog posts). I may have had a few cashews on the side for good measure. When it was super hot, I branched out and picked up some fro-yo or made this simple granita. What's great about a granita is that you don't need a fancy ice cream maker or other gigantic contraption, and you can really make any flavor that you want (maybe I should have made a rosé granita). This espresso version gives you a little caffeine jolt alongside the icy cold sensation, so go ahead and have it for breakfast. It's iced coffee weather!
Espresso Granita
2 cups strong hot coffee or espresso
1/3 to 1/2 cup sugar, to taste
1/2 teaspoon pure vanilla extract
1. Stir espresso, 1/2 cup sugar, and vanilla in a medium bowl until the sugar dissolves.
2. Pour into a 9x9x2" metal baking pan and freeze for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover; freeze until firm, about 2 hours.
3. Using a fork, scrape granita to form icy flakes. The granita can be made 3 days ahead. Cover tightly with foil; keep frozen. Give it a quick scrape before serving.
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