- 15 min + freezing
- 1 1/2 cups (375ml) water
- 1/4 cup (55g) sugar
- 1 tsp Queen Vanilla Bean Paste
- 1/3 cup (80ml) coffee liqueur
- 1/3 cup (80ml) espresso coffee
- 1/3 cup (80ml) 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.