Bold instant coffee dissolves with maple crystals and a pour of Kahlua, then the mixture freezes in a shallow pan and gets fork-scraped every half hour into glittering, icy crystals.
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In 2 1/2 quart sauce pan, bring water to . Add instant coffee and maple crystals and stir until coffee and maple crystals are dissolved. Add Kahlua and salt. Whisk to combine and remove from heat.
Pour mixture into half hotel pan (mixture should be about 1/4 inch up side of pan) and transfer to freezer for about 1 hour .
Remove pan from freezer and use fork to scrape any ice crystals that have formed on side or bottom of pan. Return to freezer and repeat scraping every 30 minutes for 3-4 hours .
Once mixture is thoroughly frozen, scrape once more with fork, returning granita to “dry” in freezer for another half hour before serving.
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