A tiny bit of effort, Very yummy results. Happy New Year!

Irish Coffee Granita

85g soft brown sugar
600 ml water
2 Tbsp instant coffee granules
6 Tbsp Irish whisky
to decorate:
150 ml low fat cream (optional)

Preparation time 25 mins.

Set freezer to rapid freeze. Put the sugar and water in a medium saucepan and heat gently, stirring until the sugar is dissolved. Bring to the boil and allow to boil steadily for 5 mins. Remove from the heat and stir in the instant coffee granules. Allow to cool.

When the coffee mixture is cold stir in the whiskey and transfer to a rigid freezer-proof container. Cover and freeze the granita from the freezer and whisk to break up the ice crystals. Re-freeze as before. After 2 hours whisk again, cover and freeze until firm.

Ten minutes before serving, whip the cream, if using, until it forms soft peaks. Remove the granita from the freezer and allow to stand for 10 minutes at room temperature. Stir well until granular and spoon into tall stemmed serving glasses. Top each with a swirl of cream and dust lightly with cocoa powder. Remember to return freezer back to normal setting.

Serves 4-6