Layered raspberry and mocha granita
| Recipe By: | Hannah Lewry |
| Serves: | 8 |
| Cooking Time: | 10 minutes |
| Prep Time: | 30 minutes, plus freezing time |
Ingredients
- 125 g woolworths cocoa powder
- 4 Tbsp Instant coffee granules
- 250 g Castor sugar
- 400 g frozen raspberries
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Place the raspberries and caster sugar in a small saucepan with 2⁄3 cup water. Bring to the boil and simmer for 10 minutes. Remove from the heat and strain through a sieve.
- Pour the mixture into a container and place in the freezer. Scrape the mixture with a fork every hour to form soft flakes.
- Mix the coffee and hot chocolate or cocoa with 2 cups boiling water. Pour into a large, shallow container and allow to cool. Place in the freezer and scrape the mixture with a fork every hour to form soft flakes.
- Just before serving, fluff up both granitas using a fork. Decant the raspberry and mocha granitas into separate tall glasses and place on the table with shot glasses into which the granitas can be layered and served immediately.
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