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Icy Coffee Granita


  • 2 cups strong brewed Seattle’s Best Coffee® Post Alley Blend®
  • ½ cup sugar
  • ½ teaspoon vanilla extract
  • Whipped cream for topping


  • Whisk coffee, sugar, and vanilla in a bowl until the sugar dissolves. Pour into an 8″x 8″ metal baking dish and place in the freezer for 1 hour.
  • Use a fork to scrape any ice that has formed and break up ice chunks around the sides.
  • Return to freezer and repeat scraping every 45 minutes for 3 hours until icy flakes have formed.
  • Serve in bowls topped with whipped cream.