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Cappuccino Granita


  • 2 1/2 cup sugar
  • 2 tablespoons unsweetened baking cocoa
  • 3 cups strong brewed New England® Coffee, chilled
  • 1 cup vanilla or light chocolate soymilk


  1. Place 13Ă—9-inch pan in freezer to chill. Meanwhile, in medium bowl, stir together all ingredients.
  2. Pour into chilled pan; freeze 30 minutes. When ice crystals begin to form at edges of pan, stir mixture with fork. Freeze about 2 hours longer, stirring every 30 minutes, until completely frozen.
  3. Remove granita from freezer 15 minutes before serving. Scrape surface with fork and spoon into individual dessert dishes. Garnish as desired.

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