Coffee Granita

READY IN: 1hr 35mins


  • 1 34
    cups strong coffee, at room temperature
  • 38
    ounce Splenda sugar substitute, add more to taste (6 packages)
  • Optional addins (choose one if desired)
  • 1
    tablespoon rum (optional)
  • 1
    tablespoon brandy (optional)
  • 14
    teaspoon rum extract (optional)
  • 1
    tablespoon flavored sugar-free syrup (optional)


  • Add splenda and any desired flavorings into coffee. Pour into ice cube trays until mostly frozen - about 60 to 90 minutes. There may be a little liquid at the bottom of the cubes. That's fine.
  • Put ice cubes in food processor and pulse until you have slush with no visible chunks.
  • Place slush in a covered bowl back in the freezer for 30 minutes or until ready to serve.
  • If you are freezing 30-90 minutes, remove bowl from freezer and scrape the slushy ice into serving cups.
  • If you are freezing much longer, you may want to return the granita to the food processor for a quick whirl before serving.