This granita is a favorite in Italy, where they top it with what seems like an unspeakable amount of whipped cream, which I see many Americans scraping off just after they walk out the door—to the shock of passing Italians. You don’t need to heap it on quite as high, but a dollop of Whipped Cream (page 170) is always a welcome, and sometimes necessary, counterpoint to the strong coffee.
Recipe information
Yield
makes about 1 quart (1 liter)
Ingredients
4 cups (1 liter) warm espresso or very strongly brewed, top-quality coffee
1 1/2 cups (300 g) sugar
Preparation
Mix the warm espresso with the sugar until the sugar is dissolved. Freeze according to the instructions for freezing granita on page 145.
