Instant Espresso Granita (Gluten-free, Refined Sugar-free)

I am not a coffee drinker, but I do enjoy coffee in dessert form. Like this Instant Espresso Granita… an easy and refreshing dessert made with instant espresso granules and a little patience. Served with a dollop of whipped cream, it makes for a light and elegant summer treat.

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Recipe

Instant Espresso Granita

(Serves 4)

Ingredients

4 tbsp instant espresso (or coffee) granules (I used Davidoff Espresso 57 Intense)
1/3 cup coconut sugar or honey
2 cups water 
1/4 cup heavy whipping cream
1 tbsp powdered coconut sugar 
1/4 tsp pure vanilla extract 

Method

Boil 2 cups of water in a kettle or on the stovetop.

In a heat-safe bowl, combine the espresso granules and sugar. Add the boiling water and stir until the sugar dissolves. Transfer the mixture to a large metal baking dish and let it cool to room temperature.

In a mixing bowl, combine the whipping cream, powdered coconut sugar and vanilla essence. Use an electric mixer to whip the cream to soft peaks. Cover and refrigerate until later.

Place the baking dish with the espresso mixture inside the freezer. Freeze for about 40 minutes. Use a fork to scrape the ice crystals from the edges, breaking up any icy chunks and put the tray back in the freezer. Repeat this process every half hour for about 3-4 hours. The granita is ready when it turns granular. 

Scrape the granita into serving bowls, top with the whipped cream and serve immediately.