This couldn’t be easier – but it tastes so good!
3 cups hot brewed coffee
¾ cup sugar
1 cup pareve whip
1 teaspoon cinnamon
Stir sugar into hot coffee until dissolved. Cool and pour into shallow glass pan. Freeze, scraping with fork every hour until icy and frozen – about 4 hours. In the meantime, beat pareve whip until fluffy. To serve, scrape granita into glass dessert dishes. Garnish with a dollop of whip and a sprinkling of cinnamon. This makes 4 to 6 servings and can easily be doubled for more people.