Granita di Caffe
This icy treat is the perfect way to end a leisurely summer meal or to refresh yourself on a hot afternoon.
- Servings: 15
Source: Martha Stewart Living, June July 1992
- 2 cups plus 1 tablespoon sugar
- 8 cups freshly brewed espresso or coffee
- 1 cup heavy whipping cream
- Dash of vanilla extract
Add 2 cups sugar to espresso or coffee while it is hot. Stir to dissolve, and let cool to room temperature.
Choose a metal or freezerproof glass pan that will fit easily into your freezer (a 9-by-12-by-3-inch pan works well). Pour cooled espresso into pan and place in freezer.
When edges begin to freeze, after about 30 minutes, stir with a fork and replace in freezer. Stir again about every half hour until large crystals begin to form and mixture is more solid than liquid; then stir more frequently, about every 15 minutes. The total freezing time will be anywhere from 2 to 6 hours, depending on your freezer. Finished granita should resemble shaved ice, with no liquid visible on the bottom.
Whip cream with vanilla and remaining 1 tablespoon sugar until soft peaks form. Layer granita with the cream in chilled glasses and serve immediately.