Espresso Granita

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.