Two glass bowls of coffee granita on a serving tray

Cold Brew and Spiced Rum Granita

Granitas are a no-fuss alternative to ice cream and sorbet because they don’t require any special equipment at all. This recipe combines the perkiness of your favourite coffee with the satisfying bite of spiced rum into a cooling treat. It’s perfect for the patio on a hot summer day!


8-10 servings


15 minutes + 24 hours resting time + 4 hours freezing time


10 minutes


  • ⅓ cup (72 g) Redpath® Dark Brown Sugar, firmly packed
  • 6 cups (1500 ml) cold water, divided
  • 1 cup (70 g) ground coffee
  • ½ cup (125 g) spiced rum


In a small pot combine the Redpath® Dark Brown Sugar and 1 cup (250 ml) of water and stir over medium heat to make a simple syrup. Once the sugar has dissolved, remove from heat and reserve.

Add the coffee and remaining 5 cups of water to a large container; stir to fully incorporate. Allow to sit at room temperature for 18-24 hours.

Strain the cold brew through a fine sieve and compost coffee solids. Stir in simple syrup and rum. Transfer to a 9 x 13 inch metal pan and cover with plastic wrap. Place in freezer for 30 to 45 minutes. Remove and scrape the mixture with a metal fork or spoon, and return to freezer.

Scraping partially frozen granita with a fork

Repeat this step every 30 to 45 minutes for about 4 hours until mixture is completely frozen and resembles shards of ice.

Scraping finished granita with a fork


*Spiced rums tend to have spicy chocolate notes to them, so pair your coffee with a similar profile.

*For added depth of flavour and a fun twist, pop 3 tbsp (45 g) corn kernels with 1 teaspoon (5 ml) vegetable oil in a covered medium-size pot over medium heat. Add popped popcorn to the mix when steeping coffee grinds overnight.

Scooping coffee granita from a metal pan