Espresso Martini Granita Recipe
An icy granita, this recipe adapts the classic espresso martini into a spiked frozen dessert using vanilla vodka and coffee liqueur.
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Instructions
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In a saucepan, bring coffee to a boil, add and stir sugar until dissolved. Simmer for 5 minutes, then cool.
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Stir coffee liqueur and vanilla vodka into the cooled coffee syrup.
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Pour the liquid into an 8-9 inch square baking pan, cover, and freeze for 1 hour.
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After 1 hour, use a fork to mix the partially frozen granita, then return it to the freezer.
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Rake the granita with a fork every hour until completely frozen and flaky; this may take several hours.
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Prior to serving, rake the granita one final time, scoop into frozen cocktail glasses, and garnish with coffee beans.