- 10
Ingredients
- 4 cups brewed espresso
- 1/2 cup sugar, or to taste
- 1/2 teaspoon fresh lemon juice
- 1 cup heavy cream
Preparation
Step 1
Brew the espresso and, while it is still hot, stir in 1/2 cup sugar and the lemon juice until the sugar is dissolved. Taste, and add more sugar if you like. Cool to room temperature.
Pour the coffee mixture into a 13 x 9-inch baking pan and set it on a level shelf in the freezer. When ice crystals begin to form around the edges–from 30 minutes to an hour, depending on your freezer–remove the pan from the freezer and stir the crystals into the liquid. Return the pan to the freezer and repeat every time crystals form. The more of the liquid that turns to ice, the quicker the remaining liquid will freeze after the pan is returned to the freezer. Continue until all the liquid has turned to crystals. The granita is now ready to serve and should be served within a few hours.
Whip the heavy cream until it holds soft peaks. Run a fork through the granita to break up any large crystals, and spoon the granita into tall glasses. Top with a dollop of whipped cream. Serve immediately.
Variation
Blender Granita
Pour the coffee mixture into ice-cub trays and freeze until solid. Grind the cubes in an ice crusher or blender. This method will give you more of a coffee slush than a true granita.