Why This Recipe Works

This granita turns an espresso martini cocktail into a frosty, spoonable dessert. Dissolving espresso powder and brown sugar in boiling water builds a syrup with deep, roasty coffee flavor and a hint of molasses, and the sugar does double duty by keeping the granita’s texture light rather than icy. Vodka and coffee liqueur, stirred in off heat, lend the drink’s signature kick. Raking the mixture with a fork every 30 minutes breaks up large crystals as they form, so every spoonful is airy and crisp.

Before You Begin

You can use freshly brewed espresso here, if desired. Use 1½ cups freshly brewed espresso and 1 cup water in place of the 2½ cups water and 2 tablespoons espresso powder. Serve topped with sweetened whipped cream and a dusting of cocoa powder, and garnish with coffee beans.

Instructions

Bring 2½ cups water to boil over medium-high heat in small saucepan. Off heat, stir in 2 tablespoons espresso powder, then stir in ⅓ cup (66 grams) packed light brown sugar until dissolved, about 1 minute.

Pour into 8 by 8-inch glass baking dish. Let cool to room temperature, about 1 hour.

Stir in 3 tablespoons vodka, 2 tablespoons coffee liqueur, and 1 teaspoon vanilla extract. Freeze, uncovered, until ice crystals begin to form, about 1 hour. Using fork, scrape and mix crystals and return pan to freezer. Repeat scraping and stirring, using tines of fork to mash any large chunks, every 30 minutes until granita is uniformly frozen and fluffy, 2 to 3 hours.

Before serving, scrape granita with fork to loosen. Spoon into chilled bowls or glasses and serve. (Granita can be transferred to airtight container and frozen for up to 1 week. Scrape granita again to loosen before serving.)