Coffee Granita

• ¾ cup water
• ⅔ cup sugar
• 2½ cups

In a small saucepan, place the water and sugar and bring to a boil to dissolve the sugar. Add the coffee and rum and remove from the heat. Transfer the syrup to a nonreactive bowl or pan and put in the freezer. After an hour, as the mixture begins to freeze, stir the ice from around the edges of the container into the syrup. About every 30 minutes, continue to stir to incorporate the frozen por