ESPRESSO GRANITA

 

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Ingredients

  • 1 3/4 cups freshly brewed espresso
  • 1/3 cup granulated sugar

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.

Notes

I had this at a restaurant in NYC a few years ago and got the recipe from the waiter.

Categories: Frozen 

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