Place the sugar in a pan. Pour in a cup of water. Boil until the sugar dissolves. Cool.
When the syrup has cooled, pour in the coffee. Stir.
Pour the mixture into a container that can go into the freezer. Cover and freeze for an hour.
When the mixture is semi-solid, scrape with a fork. Stir briskly (a wire whisk, if you like a smooth granita; a fork, if you prefer a coarse granita). Do this every 30 to 45 minutes, four to five times.
When you’re happy with the texture of your coffee granita, serve and enjoy.
Coffee granita printed from https://casaveneracion.com/coffee-granita/ for personal use only. Not for republication nor distribution.