- 1 3/4 cups freshly brewed espresso
- 1/3 cup granulated sugar
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.