- Add sugar to coffee and stir until dissolved, adding a little more sugar to taste, if necessary. Set aside to cool.
- Pour cold coffee into a shallow metal dish, cover, then freeze for 2 hours until partially set. Stir the mixture with a wooden spoon so the iced crystals break up. Refreeze for 2 hours then repeat stirring. Freeze overnight, or until set.
- Scoop into dishes to serve. This dessert can also be served with a little whipped cream on top, if desired.
Tip: Granita is an Italian water ice - like a sorbet made without any milk or cream, so it is fat-free and has a nice flaky, icy texture that is very refreshing.