You will need
½ cup (125 ml) sugar
¼ cup (60 ml) water
1 ½ cups (375 ml) boiling water
1 ½ T (22,5 ml) good quality instant coffee granules
¼ t (1.25 ml) salt
½ cup (125 ml) fresh cream
1 T (15 ml) Ina Paarman’s Lemon Flavour Cheesecake Mix
6 whole coffee beans
ground cinnamon for sprinkling
Do not miss out the cream dusted with cinnamon, it really makes a difference.
Serve with small squares of cake or shortbread if desired.
Combine sugar and water in a small saucepan. Heat slowly until sugar has dissolved, just bring to the boil.
Add boiling water to the sugar syrup together with the coffee granules and salt.
Pour into a flat container. Put into the freezer.
Store serving glasses in the fridge to chill.
When granita is half-frozen, stir and scrape with a fork to break up the sugar crystals.
Return granita to freezer, freeze overnight. Scrape and break up sugar crystals twice again the next day.
Whip the cream with a little Cheesecake Mix to stabilise it. Do this in advance and refrigerate.
Divide the granita between the chilled glasses. Top with whipped cream and a coffee bean.
Dust lightly with cinnamon. Serve straight away in chilled glasses because it melts very quickly.