Ingredients
1
cup freshly brewed espresso or strong coffee
4
tbsp vanilla frozen yogurt or light ice cream, softened slightly
Directions
1.
Pour coffee into pie plate. Add sugar and rum to coffee and stir until sugar dissolves. Freeze until mixture becomes slushy around edges, about 30 minutes. Continue freezing, stirring mixture every 20 minutes, until mixture is slushy, about 1 hour. Freeze until firm. (Can be prepared 1 day ahead; cover.)
2.
Scrape granita with spoon to break ice into small pieces. Divide granita between goblets. Top each with 2 tablespoons frozen yogurt and serve.
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