Espresso martini granita recipe
This easy, make-ahead dinner party pud combines the flavours of an espresso martini cocktail with a classic Italian frozen dessert. Vodka-spiked coffee granita is spooned on top of whipped cream for a luxurious combination – all made using just four ingredients. See method
- 550ml strong hot coffee
- 120g caster sugar
- 70ml vodka
- 300ml whipping cream
Each serving contains
of the reference intake
- Pour the hot coffee into a saucepan, add the sugar and place over a medium heat for 4-5 mins, stirring occasionally, until the sugar dissolves. Stir in the vodka, then tip into a freezer-proof container and leave to cool.
- Freeze for 6-8 hrs, stirring with a fork every 2 hrs to separate the ice crystals, until completely set.
- Pour the cream into a mixing bowl and whisk to soft peaks. Divide between 6 glasses. Top each with the granita and serve immediately.
Freezing and defrosting guidelines (granita only)
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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