3/4 c. sugar
4 c. water
4 level t. instant coffee
crème de cocao or anisette
In a saucepan, melt the sugar in the water until the solution is hot and clear. Remove from heat and add coffee. Pour mixture into ice cube trays, free of partitions, and freeze to a mush, stirring occasionally to prevent separation. Serve in sherbet glasses or sherry glasses topped with creme de cacao or anisette flavored whipped cream.
Cafe Granita Coffee Drink recipe is published in our March, 2006 Menu Minder.