Coffee Granita

From Cherrapeño

Coffee Granita
Adapted from The Best of Sainsbury's Desserts, now out of print
4 servings

75g (3oz) soft light brown sugar
600ml (1 pint) water
2 tablespoons coffee granules (I used a hazelnut flavoured coffee)

Place the sugar and water into a large saucepan and heat gently until the sugar has dissolved. Bring to the boil and boil for 5 minutes, add the coffee and then leave to cool.

Pour into a rigid freezer-proof container, cover and freeze for an hour. Once it has begun to freeze, break up the frozen bits with a fork and return to the freezer. Check the granita every 30 minutes or so and keep breaking up any large crystals with the fork, until you have lovely fine, icy crystals.

Topping
2 tablespoons Tia Maria
120ml (4 fl oz ) whipping cream, whipped
chocolate shavings

To serve: spoon the granita into glasses, pour over a little liqueur, then top with a spoon of whipped cream and some chocolate shavings.