Reserving 1 t. ground sepresso for garnish, brew 2 C. of espresso. Add sugar to the hot espresso, and stir to dissolve.
Prepare an ice bath. Place espresso mixture in a heat-proof glass bowl, and set in the ice bath, stirring until mixture becomes very cold.
Transfer expresso mixture to a 9 x 13 glass baking dish, and place in freezer. let stand until ice crystals start to form around the edges, about 45 minutes. Remove dish from freezer. Using the tines of a fork, stir the ice crystals into the center. Return dish to freezer. stir the ice crystals every 30 minutes until all the liquid has frozen into soft, fine crystals, about 2 hrs.
Place whipping cream in a chilled bowl, and whip until soft peaks form. Divide the granita among four glasses or serving bowls. Top each with a dollop of whipped cream, and sprinkle the remaining t. ground espresso over tops.
Originally Submitted
9/6/2010
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