Coffee granita
Photography Photography by Bruce Nicholson.
INGREDIENTS
Coffee Granita
3 cups freshly brewed strong coffee
1⁄2 cup caster sugar
METHOD
Combine the hot coffee and sugar and stir to dissolve. Cool and pour into a shallow container. Place in the freezer and when it is partially frozen, stir with a fork. Repeat this several times and then allow to freeze completely. About an hour before serving, use a fork to break the ice up into small crystals.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.