Recipe#8788

Title: Granita

From: cathi@netsense.co.nz (Cathi Maryon) 
 Newsgroups: rec.food.cooking 
 Date: 3 Jan 1997 12:52:49 GMT 
 Message-ID: <5aivf1$dqq$1@news.iconz.co.nz> 

Yep, I've made this often.  But not in a machine...however, it's not
 too arduous:
 You need 
 1 pint very strong coffee
 4 ounces caster sugar
 While the coffee is hot, dissolve the sugar in it.  Leave it to go
 cold.
 Pour cold coffee into a freezable thing and freeze.  Check it after
 1 hour.  When ice has formed for 2-3 inches around the edges, stir
 with a fork to distribute the crystals.  Don't beat it like ice
 cream.  Freeze for another half-hour or so, repeat until it's all
 frozen.
 It'll keep for a week.  Serve with double or whipped cream, yum
 The point of granita is that it is NOT smooth, so don't beat it till
 it is.
 While we're at it, here's my tried and tested strawberry granita:
 1 lb strawberries 
 6 ounces caster sugar
 1 pint water
 3 tablespoons lemon juice
 Place strawberries in food processor and whizz until pureed.  Add
 sugar, whizz.  Add water and lemon juice, whizz.  Freeze
 until frozen at edges but wet in the centre.  Mix with a fork.
 Continue to freeze until granita is in largeish crystals.
 This is the most strawberry-tasting thing I've ever made,
 including dried strawberries (also a winner, however).
 I tend to use old ice-cream tubs to freeze granita in.  You can
 speed things up by using a metal container, and speed things up
 further by pre-freezing the aforesaid metal container.
 love
 Cathi