Making Cold Brew Coffee Granita

In a small pot over low-medium heat, whisk together the cold brew coffee and sugar. You do not want to heat the coffee up too much - just enough to dissolve the sugar. Whisking the sugar constantly will help speed up the process. It should take less than 2 minutes.

Pour the cold brew coffee mix into a shallow plastic container and place it in the freezer. Let it sit for one hour.

When the sides start to crystalize (freeze), use a fork and gently scrape the mixture. You want to break up any big ice crystal chunks unto smaller ones and raking them to be evenly distributed in the plastic container. Place back in the freezer and let it sit for another 30 minutes.

Scrape the ice crystals with a fork again. At this time, there should be more big ice crystals. Repeat the process of scraping the mixture and let it freeze for another 30 minutes.

Remove the granita from the freezer and scrape the crystals one more time. The final product should look fine crystals.

Serve in your desired dish, add a dollop of whipped cream, and enjoy!

Making Whipped Cream

Whip the heavy cream and powdered sugar together using a stand mixer or electric hand mixer with the whisk attachment. Start whisking the ingredients together slowly, gradually increasing the speed until the whipped cream has medium peaks.

Brewing Cold Brew Coffee Without a Device

You will need to prep 24 hours in advance.

Grind coffee beans until you have 1 cup of freshly ground coffee. Then measure 4 cups of cold filtered water.

Add the water and freshly ground coffee into a pitcher or container and mix together. Cover the pitcher and let this sit at room temperature for 24 hours.

Remove the coffee grounds by pouring the mixture through a filter to remove all of the sediment.

Pour your cold brew coffee in your container of choice until you are ready to use if for the granita.