Espresso Granita

Cuisine: Italian

Category: sugar

Servings: 6


1 lb. espresso coffee, freshly and finely ground
1 qt. boiling water
1 to
1-1/2 cups superfine sugar
1 cup heavy cream, stiffly whipped


1Place 1/2 coffee in Melior-type coffee pot with 1/2 water and brew for 10 minutes. (To make coffee, simply push down plunger.) Repeat with remaining coffee. The final brew should be very strong. Mix in sugar until coffee tastes a little too sweet. Freeze coffee mixture in ice cream churn, following directions of manufacturer, until it is firm and grainy. Serve granita in champagne glasses with a swirl of unsweetened whipped cream.

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