Coca Cola have just launched Coca Cola Plus Coffee — a sugar-free fest of marketing tripe. Only time will tell whether the exceptionally progressive Australian coffee crowd will take to this marketing stunt, but we think it’s somewhat unlikely. In the meantime, as we pretend the end of summer hasn’t come yet, get stuck in to this strange icey recipe you can make at home, if you don’t happen to live in the land of Oz.
Ah, the wonderful smells of Italy in the summer, the infamous granita often served with a brioche from the island of Sicily is an Italian dream. Much like its gelato sibling’s relationship to ice-cream, granita is a juicier, richer and all-round improvement on slush puppies, or the classic sorbet.
This recipe combination has to be tried to really be explained properly.
Coca Cola and coffee granita recipe
- 1 Cup of Ethiopian Ato, brewed in a Chemex
- ¼ Cup raw cane sugar
- 3 Cups Coca-Cola
- ½ a vanilla bean, split in half lengthwise
Directions
- TOTAL TIME: 3 hr 35 min
- Prep Time: 5 min
- Pour the brewed cup of Ato into a shallow container (with a lid) then stir the cane sugar into the coffee until it’s completely dissolved. Add the cups of Coca-Cola and then the vanilla bean.
- Add the lid to the container and then put it in the freezer for an hour.
- After an hour, take a fork and scrape any ice crystals, then stick container back into the freezer.
- Scrape the ice every 30 minutes until the granita is light and fluffy.
- Add a splodge of double cream for an excess in indulgence
- Serve in some champagne coupes for added joy!
