coffee granita

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    1. Timo Kouwenhoven 69 months ago | reply

      Hoe maak ik dat?

    2. kattebelletje 69 months ago | reply

      ik ga er nog een blogpost aan wijden, maar je kunt ook hier kijken: Oliver Schwaner-Allbright's New York Times coffee granita recipe

    3. ulysses68 69 months ago | reply

      Oh, I had so many of these on the island of Lipari last summer! They are highly addictive and it is local custom to have them for breakfast with a brioche.
      What can I say... when in Rome do as the Romans...
      Yours looks so yummy!

    4. kattebelletje 69 months ago | reply

      Oo that sounds so great. I should have them for breakfast - only it is cold again, not yet 20 degrees and stormy and windy...
      I do find them very addictive as a dessert after meals. Lots of whipped cream on top.
      The amount I made is enough for many portions. I think I have served 9 portions and there are at least 12 portions left.

    5. ulysses68 69 months ago | reply

      Yum, yes, I am sure they make a great dessert! So, does it keep well?
      And as to the whipping cream, I must say that they serve that, as well, in Sicily for breakfast... it's an option but only a few go without.
      If you haven't been there, you should go - great island and excellent food.
      Let's hope for warmer weather in Europe and enjoy the other 12! ;-)

    6. kattebelletje 69 months ago | reply

      it keeps really well! Make a batch and then keep it in the freezer. The texture holds reall well and you just scrape out one serving and add whipped cream.
      I've been to Sicily (10 years ago though) and loved it. Weather here is still awful, very windy, like fall.

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