Espresso Granita

3½ cups freshly brewed espresso or very strong coffee

¾ cup granulated sugar
1. In a medium bowl, combine the espresso or coffee with the sugar and whisk until all the sugar has dissolved.

2. Pour the mixture into a 9-by-13-inch baking dish or similar shallow pan. Freeze, uncovered, until ice crystals start to form, about an hour.

3. Stir the mixture with a fork to break up the crystals. Return the baking dish to the freezer and stir every 30 minutes to break up the ice crystals as the granita freezes. When the granita is completely frozen, after about 3 hours, it should have a light, feathery texture.

4. Break up the granita with a fork and transfer to serving bowls just before serving. Alternately, transfer to an airtight container and store in the freezer until ready to serve.


About jeninflorida

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