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.
2 cups hot freshly brewed espresso
1/2 cup sugar
1/2 cup heavy cream
1 teaspoon finely ground espresso beans (optional)
- 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.
- 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.
- 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.