Espresso Granita

By cserumga

Ingredients

• 2 cups hot brewed espresso coffee
• 1/2 cup sugar

Preparation

Step 1

Combine the coffee and sugar in a 4-cup heatproof measuring pitcher and stir until the sugar dissolves. Refrigerate until cool.

Divide the coffee mixture between 2 standard ice-cube trays. Freeze until solid, at least 4 hours or for as long as a week.

Before processing, let the trays rest at room temperature until the cubes just begin to loosen around the edges, about 8 minutes. Then, using the metal blade, pulse espresso cubes until finely minced. Transfer the granita to a metal bowl and store in the freezer while processing the remaining batches.

To serve, stir the granita with a fork and divide among chilled glasses. Serve immediately.