2 level tbsp golden caster sugar
1 tbsp sweetener
600ml hot brewed espresso coffee
1) Put the sugar, sweetener and coffee in a jug and stir until dissolved. leave to cool, then pour into shallow, freezerproof container. Cover and freeze for 6-8 hours, or overnight if you can, until set.
2) Remove fro the freezer and allow to chill in the fridge for 20 minutes before serving. break up the ice crystals with a fork or pulse in a food processor, then divide the granita between 4 small coffee cups.