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Easy Espresso Granita

This Italian-style dessert, reminiscent of iced coffee, is refreshing and a cinch to make.

  • Servings: 4

Source: Martha Stewart Living, February 2006

Ingredients

  • 2 cups hot freshly brewed espresso
  • 1/2 cup sugar
  • 1/2 cup heavy cream
  • 1 teaspoon finely ground espresso beans

Directions

  1. Prepare an ice-water bath; set aside. Put espresso and sugar into a medium glass bowl; stir until sugar has dissolved. Set in ice-water bath; stir until cooled.

  2. Transfer mixture to a 9-by-13-inch glass baking dish; place in freezer. Chill until mixture begins to solidify, about 45 minutes. Remove from freezer; stir with a fork until mixture begins to break up. Freeze, scraping with fork every 30 minutes, until completely frozen and fine crystals form, about 2 hours total.

  3. Whisk cream in a chilled medium bowl until soft peaks form. Divide granita among serving glasses or bowls. Top each serving with a dollop of whipped cream; sprinkle with ground espresso.

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