Mocha Granita

1 cup coffee
3 cups water
1/2 cup sugar
3 tablespoons Dutch processed cocoa powder
Whipped cream (optional)

1. In a French press, add the coffee and pour water--that's just below the boiling point--atop. Mix and let steep for 3-5 minutes. 

2. In a casserole dish (note: mine was 8 1/2 x 10 1/2, though, different sizes will work just fine), add the hot coffee and immediately mix in the sugar and cocoa powder, until both dissolve completely. Transfer to the freezer and at the 30 minute mark, mix slushy with a fork. Continue this process on each hour mark for the next 4 hours, and until completely frozen. Top with a dollop of whipped cream, if you like. 
Comments