Coffee Granita - cooking recipe

Ingredients

1 3/4 cups strong coffee, at room temperature
3/8 ounce Splenda sugar substitute, add more to taste (6 packages)
Optional addins (choose one if desired)
1 tablespoon rum (optional)
1 tablespoon brandy (optional)
1/4 teaspoon rum extract (optional)
1 tablespoon flavored sugar-free syrup (optional)

Preparation

Add splenda and any desired flavorings into coffee. Pour into ice cube trays until mostly frozen - about 60 to 90 minutes. There may be a little liquid at the bottom of the cubes. That's fine.
Put ice cubes in food processor and pulse until you have slush with no visible chunks.
Place slush in a covered bowl back in the freezer for 30 minutes or until ready to serve.
If you are freezing 30-90 minutes, remove bowl from freezer and scrape the slushy ice into serving cups.
If you are freezing much longer, you may want to return the granita to the food processor for a quick whirl before serving.