Ready in: Under 15 Mins
Ingredients:2 cups strong Douwe Egberts Roast & Ground coffee (Cafetiere Blend)
5 tbsp maple syrup
1 tsp vanilla essence
1 tsp Valencia orange extract
100ml whipping cream
- Brew the coffee and leave to cool. Once cooled, mix in the maple syrup and vanilla essence.
- Pour the coffee into two ice cube trays and freeze, ideally overnight.
- When you are ready to serve your granita, simply pop the coffee ice cubes into a food processor and blend until you achieve the consistency of snow.
- Using an electric hand whisk, whip the cream with the Valencia orange extract until it forms peaks.
- Spoon the granita into glasses and top with a dollop of whipped cream.