For someone who loves coffee anytime and in almost all versions, coffee granita is a common dessert. In summer it is refreshing and closes a meal by mixing dessert and coffee. Now, it is more or less the same idea. This recipe gives you a point of extra flavor by adding lemon and cardamom. The result is more refreshing thanks to the lemon juice and more intense due to cardamom. If you prepare it with decaffeinated coffee, you can have it any time without fear of spending the whole night awake. Just a precision: with or without caffeine, coffee for this grantia should always be a good espresso.
Coffee, lemon and cardamom granita
Ingredients (for 2)
1/2 liter of espresso (can be decaf, but espresso)
Sweetener to taste
Juice of a lemon
Ingredients (for 2)
1/2 liter of espresso (can be decaf, but espresso)
Sweetener to taste
Juice of a lemon
1/2 teaspoon cardamom powder
Put the coffee in a metal container that can be introduced in the freezer, add sweetener and taste. It should be rather sweet, because freezing will make it bitter. Add the lemon juice gradually, testing, and do not incorporate all of it if it gets too acid. Add the cardamom and mix well. Put in the freezer and stir with a fork every hour or so to prevent freezing altogether.
Serve with a slice of lemon.
Put the coffee in a metal container that can be introduced in the freezer, add sweetener and taste. It should be rather sweet, because freezing will make it bitter. Add the lemon juice gradually, testing, and do not incorporate all of it if it gets too acid. Add the cardamom and mix well. Put in the freezer and stir with a fork every hour or so to prevent freezing altogether.
Serve with a slice of lemon.
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