- In a bowl, combine the coffee and sugar until the sugar has completely dissolved. If necessary, reheat slightly.
- Pour into a 20-cm (8-inch) square baking dish. Cover and freeze for 4 hours or until the granita has completely frozen.
- With a fork, scrape the surface of the granita to break the ice into crystals. Spoon into cold dessert bowls and top with ice cream. Serve immediately.
You can replace the ice cream with whipped cream.