Active Time

　　15 minutes

　　Total Time

　　2 hours 15 minutes

　　

Ingredients

Makes 4 servings or about 3 3/4 cups

　　2 cups hot espresso or other very strong coffee

　　1/2 cup sugar

　　2 teaspoons vanilla

　　Accompaniment: lightly sweetened whipped cream

　　

Step 1

Stir together coffee and sugar in a bowl until sugar is dissolved, then stir in vanilla. Pour into an 8-inch metal baking pan (1-quart capacity) and freeze, stirring every 30 minutes, until slushy, about 1 1/2 hours.

　　

Step 2

Transfer mixture to a bowl and stir vigorously with a fork until slightly smoother and more uniform in texture, 30 seconds. Freeze until firm enough to scoop, about 30 minutes more.

　　

Step 3

Divide granita among serving dishes and top with whipped cream.

　　Cooks' Note

　　Though consistency of granita is best the day it's made, it can be frozen 1 day ahead. Scrape with a fork to lighten before serving.