Recipe information
Total Time
3 hours 15 minutes
Yield
Makes 6 servings
Ingredients
2 cups water, divided
1/2 cup plus 1 tablespoon sugar
1 1/2 tablespoons instant espresso powder
1/2 teaspoon vanilla extract
3/4 cup chilled heavy whipping cream
1/4 teaspoon ground cardamom
Preparation
Step 1
Bring 1/2 cup water and 1/2 cup sugar just to simmer in heavy small saucepan over medium heat, stirring mixture constantly until sugar dissolves. Stir in instant espresso powder and vanilla extract. Remove saucepan from heat; stir in remaining 1 1/2 cups water. Pour into 9x9x2-inch metal baking pan. Freeze mixture 1 hour; stir, mashing any frozen parts with back of fork. Cover and freeze mixture until firm, at least 1 to 2 hours longer and up to 1 day. Using fork, scrape granita, forming icy flakes. Return granita to freezer.
Step 2
Beat cream, cardamom, and remaining 1 tablespoon sugar in large bowl until peaks form. Divide granita among bowls or glasses. Top granita with whipped cream.
Nutrition Per Serving
Per serving: 179.7 kcal calories
55.6 % calories from fat
11.1 g fat
6.9 g saturated fat
41.1 mg cholesterol
20.1 g carbohydrates
0.0 g dietary fiber
19.0 g total sugars
20.1 g net carbohydrates
0.7 g protein
#### Nutritional analysis provided by Bon Appétit
