combine water and sugar in a medium saucepan, stir constantly over medium heat until sugar dissolves.
bring to the boil, simmer 3 minutes then stir in nescafÉ blend 43 coffee.
pour mixture into a container or cake pan and allow to cool. freeze for approx. 3 hours or until frozen then scrape with a fork to form a soft icy mixture.
refreeze 3 hours, then scrape granita with a fork into serving dishes. serve immediately.
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