Cold Brew Coffee Granita
This dessert is built on concentration. By freezing strong cold brew coffee with a simple sugar syrup, you create a crystalline, refreshing treat that relies entirely on the quality of your beans and the patience of your freezer.
The balance of the freeze
Coffee does not freeze as hard as water. The sugar content is the anchor; keep the ratio precise to ensure you get fluffy shavings rather than a solid block of ice.
- 9x9 inch metal baking pan
- fork
- saucepan
- fine mesh sieve
What goes in.
- 3 cupscold brew coffee, room temperature
- 1/2 cupgranulated sugar
- 1/2 cupwater
Controlling the crystal size
The texture comes from breaking up ice crystals as they form. You must rake the surface firmly with a fork every hour to ensure uniform, granular flakes.
The method.
Make the syrup
Combine the sugar and water in a small saucepan over medium heat. Stir until the sugar disappears and the liquid turns completely clear. Remove from heat and let it cool to room temperature.
Combine
Whisk the cold brew and the cooled syrup together in a pitcher. Pour the mixture into your metal pan.
Initial freeze
Place the pan in the freezer uncovered. Set a timer for 60 minutes.
Scrape and repeat
Once the edges start to turn slushy, use a fork to drag the ice toward the center, breaking up any large chunks. Do this every hour for about 4 to 5 hours until the entire pan is a pile of loose, dark brown crystals.
Serve
Use a heavy spoon to fluff the crystals once more before scooping into chilled glasses.
When it doesn't go to plan.
Use a metal pan instead of glass; the conductive nature of the metal ensures an even, faster freeze.
If you want a deeper flavor, steep your cold brew with a small pinch of salt or a cinnamon stick before straining.
Keep your glasses in the freezer for ten minutes before serving to prevent the granita from melting into a puddle.
The ones that keep coming up.
Can I use espresso instead of cold brew?
You can, but dilute it slightly with water. Espresso is much more acidic and concentrated than cold brew, and the granita may end up too sharp.
How long will it stay good?
It is best consumed within 24 hours. Over time, the crystals bond together into a solid mass and lose that desirable, fluffy texture.
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