Shop Suzanne Somers   |   Suzanne Somers Recipes   |   HSN Cookbook   |   Print Friendly Version

1 c. boiling water
¼ c. strong brewed decaf coffee
2 c. heavy cream
3 Tbsp. SomerSweet (or 1 Tbsp. saccharin)
1 serving of Perfectly Whipped Cream*

For Perfectly Whipped Cream, you will need:
2 c. whipping cream
1 tsp. vanilla
2 tsp. SomerSweet

1. Whisk together the boiling water and decaf coffee in a large mixing bowl.
   
   
2. Stir in the cream and SomerSweet.
   
   
3. Cool to room temperature.
   
   
4. Place in a 9x9” ovenproof baking dish and place in the freezer.
   
   
5. As soon as ice appears on the edges (about 3 hours), stir the mixture with a fork.
   
   
6. Continue to stir and break up ice every hour until mixture is slushy.
   
   
7. Use a fork to flake the granita into serving dishes.
   
   
8. Top with a dollop of Perfectly Whipped Cream.
   
   

For Perfectly Whipped Cream:

1. Mix the whipped cream with a mixer until it starts to thicken.
   
   
2. Add the vanilla and SomerSweet.
   
   
3. Continue whipping until soft peaks form.