Directions

• Mix espresso and sugar.
• Taste the mixture and add more sugar if necessary.
• Chill in the refrigerator at least 2 hours, preferably overnight.
• Pour the chilled espresso mixture into two 9x9 inch metal pans.
• Freeze 15 minutes then stir well with a fork. Continue freezing, stirring every 10 minutes until completely frozen, about 45 minutes total.
• Scrape granita into chilled serving bowls and top with fresh whipped cream.
• Makes 1 pint.