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Coffee GranitaThis recipe was given to me by one of my favourite chefs and food writers, Simon Hopkinson. It's so simple, refreshing and very attractive served in stemmed glasses with lots of whipped cream. |
Serves 4 This recipe is taken from Delia Smith's Christmas. |
MethodBegin by dissolving the sugar in the hot coffee. Allow it to cool, then pour it into the container and place it in the freezer. As soon as it has begun to form ice crystals around the edge, stir it with a fork to distribute the ice. (In a conventional freezer it can take 2-3 hours to reach this stage – so keep an eye on it.) After that keep returning and forking the ice crystals around until you have no liquid coffee left. This can take up to another 3 hours, but it is impossible to be exact as freezers vary. |
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Copyright © 2009 Delia Smith/NC Internet Ltd, ALL RIGHTS RESERVED.


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Probably the only thing more shocking than the fact that the school year is already over is the fact that I've somehow managed to come up with a column topic every week for the last nine months. Not completely on my own, of course, so if I enlisted your help at any point over the last year--thanks.
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