Summer Recipe: Espresso Thin Mint Granita

Stop the presses! Thin Mints and coffee are taking over the summer drink menu!



Serves 6


  • 3/4 cup Water
  • 2/3 cup Sugar
  • 2 1/2 cups Espresso
  • 2 T. Torani Chocolate Mint Syrup


  • Sweetened Heavy Cream (lightly whipped)
  • Frozen Thin Mint cookie crumbles



  1. Combine sugar and water in sauce pan and heat until sugar is dissolved, remove from heat
  2. Stir in espresso and syrup.
  3. Pour into a non-reactive flat pan and place in the freezer.
  4. Stir about every 30 minutes, until mixture is solid (about 4 hrs)
  5. Scoop into chilled glasses, top with whipped cream and frozen Thin Mint cookie crumbles and serve immediately


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