Espresso Granita

If you can make coffee, you can master this simple but sophisticated dessert.  You just add sugar to espresso (decaf works, too) and chill it in a bowl, then freeze if for two hours until all the liquid turns into ice crystals.  As the granita freezes, remember to stir it with a fork every half hour.  Serve this light, refreshing dessert with a dollop of whipped cream, and add a sprinkle of ground espresso and a biscotti on the side, if you’d like.

 

 

Serves 2

2 cups hot freshly brewed espresso

1/2 cup sugar

1/2 cup heavy cream

1 teaspoon finely ground espresso beans (optional)

 

1.  Preheat an ice-water bath.  Put espresso and sugar into a medium glass bowl; stir until sugar has dissolved.  Set in ice-water bath; stir until cooled.
2.  Transfer mixture to a 9-by-13-inch glass baking dish; place in freezer.  Chill until mixture begins to solidify, about 45 minutes.  Remove from freezer; stir with a fork until mixture begins to break up.  Freeze, scraping with fork every 30 minutes, until completely frozen and fine crystals form, about 2 hours total.
3.  Whisk cream in a chilled bowl until soft peaks form.  Serve granita in glasses or bowls, dolloped with whipped creams and sprinkled with ground espresso, if desired.

 

 

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