Coffee Granita

I absolutely loved the coffee granita we had in Rome last May so I've been wanting to make something like it ever since. Tazza d'Oro near the Pantheon layered coffee granita with freshly whipped cream, and it was just so delicious. Not surprisingly, I found an easy recipe from David Lebovitz on how to make the granita. David's recipe is for Espresso Granita Affogato in which he pours liquor over the top of the espresso. I didn't go so far as to make the whipped cream or pour the liquor on top, but some day I will. For now, I'm perfectly happy with the frozen sweetened coffee. mmm




Espresso Granita
Four servings

1 cup hot espresso or strongly-brewed coffee
2 tablespoons sugar

1. Dissolve the sugar in the coffee. Pour into a small plastic container and freeze until solid.

2. Once frozen, scrape the frozen coffee mixture with a fork to make icy crystals