Granita di Caffè (Espresso Granita)
Both bold and refreshing, this sweet coffee cooler is enjoyed by the locals on hot summer days in Sicily. This recipe first appeared in our Jan/Feb 2013 issue along with our article The World of Coffee.
- 1⁄2 cup sugar
- 1⁄3 cup strong brewed espresso
- Whipped cream and chocolate-covered espresso beans, for garnish
- Heat sugar and 1 cup water in a 2-qt. pan over medium-high heat. Dissolve sugar, stir in coffee; cool. Pour into an 8″ x 8″ baking dish; freeze. Stir mixture every hour as crystals form. Spoon into glasses; top with whipped cream and beans.