Summer Recipe: Espresso Thin Mint Granita
Espresso Thin Mint Granita by cherylb714
Serves 6
Ingredients
- 3/4 cup Water
- 2/3 cup Sugar
- 2 1/2 cups Espresso
- 2 T. Torani Chocolate Mint Syrup Garnish:
- Sweetened Heavy Cream (lightly whipped)
- Frozen Thin Mint cookie crumbles
Directions
- Combine sugar and water in sauce pan and heat until sugar is dissolved, remove from heat
- Stir in espresso and syrup.
- Pour into a non-reactive flat pan and place in the freezer.
- Stir about every 30 minutes, until mixture is solid (about 4 hrs)
- Scoop into chilled glasses, top with whipped cream and frozen Thin Mint cookie crumbles and serve immediately
PRODUCTS YOU WILL LOVE!
TORANI SYRUP 25.4OZ 3-PACK
$23.13$21.23ADD TO CART
- 12 oz.
BIG SKY ORGANIC COFFEE
$11.00ADD TO CART
- 1 lb.
VIVACE ESPRESSO DOLCE COFFEE
$17.95ADD TO CART
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REVIEWS & COMMENTS
THIS ONE SOUNDS GOOD AND ONE
intrepid510 | Mon, 12/05/2011 - 15:21This one sounds good and one that can be used for the holidays love it.
THIN MINT
yeahyeah | Thu, 11/17/2011 - 17:18I'd like to try this, but I know from experience that I would eat all of the thin mints before finishing.
YUM
Wakeknot | Mon, 10/10/2011 - 12:50I may have to go on a hunt for someone selling thin mints so I can try this!
THIN MINTS!
EricBNC | Wed, 08/03/2011 - 19:44These are some of my favorites - bet they go great with coffee!
NON-REACTIVE PAN...
jbviau | Thu, 07/28/2011 - 11:23So, not aluminum or copper then, right? Why?