Cold Brew and Spiced Rum Granita
15 minutes + 24 hours resting time + 4 hours freezing time
- 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.
Repeat this step every 30 to 45 minutes for about 4 hours until mixture is completely frozen and resembles shards of ice.
*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.