Ingredients
2
1/2 cups whole coffee beans (about 6 ounces)
1/4
cup coffee liqueur (such as Tia Maria or Kahlúa)
Directions
1.
Combine 4 cups water and sugar in large saucepan. Bring to boil, stirring until sugar dissolves. Boil 3 minutes. Stir in coffee beans; boil 2 minutes. Remove pan from heat; cover and let steep until mixture is cool, about 3 hours. Strain liquid into 13x9x2-inch glass baking dish; discard coffee beans in strainer. Add coffee liqueur to liquid in dish; stir to blend. Freeze until firm, stirring every 45 minutes, about 5 hours. (Can be prepared 3 days ahead. Cover and keep frozen.)
2.
Before serving, scrape surface of granita with fork until crystals form. Using ice cream scoop, scoop out granita and serve.
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