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Ingredients
- 1 cup water
- 2 tablespoons granulated sugar
- 1 1/4 cups brewed coffee, cooled
- 1/4 cup coffee liqueur (recommended: Tia Maria)
- 1/2 lemon, zested
Method
- In a small saucepan, combine the water with the sugar.
- Stir to blend.
- Bring to a simmer over low heat, then transfer to a bowl to cool.
- Refrigerate.
- Whisk all of the remaining ingredients in a small bowl, then stir in the syrup.
- Pour the mixture into a baking sheet and freeze until it hardens, about 3 to 4 hours.
- When ready to serve, scrape the surface with the tines of a fork to remove the granita in large flakes.
- Spoon into serving glasses or bowls and serve.
