Cafe Granita

24 servings, 1 cup each


Ingredients Weights Measures
water 4 lb. 2 qt.
sugar 1 lb. + 12 oz. 1 qt.
brewed double-strength GEVALIA Kaffe, Dark Roast 8 lb. 1 gal.
vanilla ice cream (#40 scoop) 1 lb. + 2 oz. 24 scoops


COMBINE water and sugar in large saucepan. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 5 minutes. Cool to room temperature. Stir in coffee. Pour into full-size hotel pan (or half hotel pan for trial recipe).

FREEZE at least 3 hours or overnight until firm.

REMOVE from freezer to soften slightly before serving. Spoon evenly into 24 tall beverage glasses (or 6 glasses for trial recipe). Add scoop of ice cream to each.

Kraft Kitchens Tips

Substitute 2 Tbsp. thawed COOL WHIP Whipped Topping or prepared DREAM WHIP Whipped Topping for each scoop of ice cream. Sprinkle lightly with ground cinnamon, if desired.
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