Makes 10 servings
4 cups brewed espresso
1/2 cup sugar, or to taste
1/2 teaspoon fresh lemon juice
1 cup heavy cream
If you don’t have the means to make espresso at home, use
American-style coffee. (This is also a very good way to use leftover
brewed American coffee.) To make up for the lack of coffee punch that
you’ll find in an espresso granita, sample your coffee and stir in
instant coffee or espresso to taste.
Keep in mind that the technique used to make coffee granita can
be applied to juices, teas, herbs, or any flavored and sweetened
liquid of your choice. Liquids that contain alcohol don’t work well
for granita, since alcohol dos not freeze at the temperatures that
household freezers reach.
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 13×9-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
Pour the coffee mixture into ice-cube 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.