- 400 g frozen raspberries
- 2 T caster sugar
- 4 T instant coffee granules
- 2 T hot chocolate or cocoa powder
Place the raspberries and caster sugar in a small saucepan with 2⁄3 cup water. Bring to the boil and simmer for 10 minutes. Remove from the heat and strain through a sieve.
Pour the mixture into a container and place in the freezer. Scrape the mixture with a fork every hour to form soft flakes.
Mix the coffee and hot chocolate or cocoa with 2 cups boiling water. Pour into a large, shallow container and allow to cool. Place in the freezer and scrape the mixture with a fork every hour to form soft flakes.
Just before serving, fluff up both granitas using a fork. Decant the raspberry and mocha granitas into separate tall glasses and place on the table with shot glasses into which the granitas can be layered and served immediately