Espresso Granita

Espresso Granita

1 1/2 C. Italian espresso coffee, from ground coffee (substitute instant espresso if necessary)

2 T. sugar

1 C. heavy whipping cream, whipped

Make a strong espresso coffee or use a good brand of instant espresso, such as Medaglia d’Oro.

While the coffee is still hot, add the sugar and stir to dissolve. Chill in refrigerator until cold.

Pour into a metal bowl or loaf pan; do not use glass, as it does not conduct the cold as well. Place in a freezer compartment for 30 minutes, remove and take a fork to break up the ice crystals that have formed around the edge of the pan. After the first chilling, continue the process, stirring every 15 minutes, until the entire mixture has a grainy texture and no liquid is left in the pan. The freezing process should take 2 to 3 hours.

Granita is best served the day it is prepared. If kept longer, it forms a solid mass. The granita can be broken into crystals again by placing in a food processor and pulsing on and off 4 to 5 times. Overprocessing make the ice crystals too small.

Serve in stemmed wine glasses, topped with whipped cream. Makes 4 servings.


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