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Method :
Pour the brewed coffee into a large bowl
or blender and set aside. Boil half the water with the sugar,
stirring to dissolve the sugar. Place in the refrigerator. When the sugar syrup is cold, add it, the
remaining water, and the vanilla to the coffee. Stir until well-blended. If using, whisk the egg white and fold it
into the mixture. It will make the granita much smoother. Pour the mixture into a shallow
freezer-proof tin (pan), such as an ice cube tray or baking tin (sheet)
and place in the freezer. About every 30 minutes, break the freezing
mixture up with a form to create the traditional grainy shaved-ice
consistency. When it is well-frozen serve it in
individual cups, and top them with a little whipped cream.
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