Servings:
Servings: 6 to 8
Ingredients
- 2 cup water
- 14 cup decaf coffee
- 2 cup cream
- 3 tablespoon sweet
- 3 tablespoon Cream
- 1 1/2 tablespoon SomerSweet substitutions
- 1 1/2 tablespoon Perfectly Whipped Cream
- 2 cup whipping cream
- 1 teaspoon vanilla
- 2 tablespoon SomerSweet
Preparation
Baking Directions:
Whisk together the boiling water and decaf coffee in a large mixing bowl.
Stir in the cream and SomerSweet.
Cool to room temperature.
Place in a 9-inch ovenproof Pyrex baking dish and place in the freezer.
As soon as ice appears on the edges (about three hours), stir the mixture with a fork.
Continue to stir and break up ice every hour until mixture is slushy.
Use a fork to flake the granita into serving dishes.
Top with a dollop of Perfectly Whipped Cream.
Tips:
To prepare whipped creamWith an electric mixer, whip the cream until it starts to thicken.
Add the vanilla and SomerSweet.
Continue whipping until soft peaks form.