Drink Recipes

November 8, 2007

Drink Recipes – Coffee Granita

Makes 10 servings

*

4 cups brewed espresso

*

1/2 cup sugar, or to taste

*

1/2 teaspoon fresh lemon juice

*

1 cup heavy cream

1.

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.

2.

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.

3.

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.

4.

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.

5.

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

immediately.

Variation

Blender Granita

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.

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