Serves: 4
Preparation: 15 minutes
Infusion: 1 hour
If you’re looking for an easy and delicious sorbet-type dessert recipe to try at home, look no further! This orange-spiced granita with Van Houtte® Colombian Dark Roast coffee, created by chef Sébastien Harrison-Cloutier, is ideal for impressing guests with ease.
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Add cinnamon, cloves, chili powder, brown sugar and orange zest to hot coffee. Add hot water and let infuse for 1 hour. Then strain the liquid and add 10% cream.
Pour into an ice cube tray. Place in freezer.
Remove from freezer once coffee is frozen and blend ice cubes until slushy-like in texture.
Spoon into small glasses and add a touch of condensed milk.
For an alcoholic version: add a dash of tequila.
This fresh dessert will end your meal with a bang—a sweet finish for your guests in winter or summer alike. What makes it so special? Van Houtte® Colombian Dark Roast coffee. Buy it online or in stores.
Get to know the Canadian master chefs behind Van Houtte®’s 100th Anniversary recipe series.
This Elliot Lake, Ontario native has made a name for himself working in some of Quebec’s top establishments, including Le Continental and Pas d’cochon dans mon salon. Today, he leads the kitchen at beloved Montreal restaurant, Grumman ’78, where he adapts his menu to the seasons and showcases the best produce Quebec has to offer.
