- 15 mins + freezing
- 1 1/2 cups water
- 1/4 cup sugar
- 1 tsp Queen Vanilla Bean Paste
- 1/3 cup coffee liqueur
- 1/3 cup espresso coffee
- 1/3 cup vodka
Combine sugar and water in a medium saucepan and heat over medium high heat, stirring until sugar has melted. Reduce to a simmer and continue to heat for 5 minutes. Remove from heat and set aside to cool.
Once cool, place in a medium baking dish and add coffee liqueur, espresso coffee and vodka. Place in the freezer and each hour, take a fork, and fluff up the ice crystals freezing for at least 4 hours. Scoop into dessert or cocktail glasses and garnish with coffee beans immediately before serving.
Tip – This granita can be made and kept frozen for up to two weeks ahead.