Ingredients Jump to Instructions ↓

  1. 3 cup(s) freshly brewed espresso 2/3 cup(s) sugar 1/2 cup(s) whipping cream

Instructions Jump to Ingredients ↑

  1. Stir hot espresso and sugar in a medium bowl until the sugar dissolves. Let the mixture cool to room temperature, then pour into a 9-by-13-inch baking pan. Place on a level surface in your freezer and freeze for 2 hours, stirring and scraping with a fork every 20 minutes to break up the ice crystals. Cover and freeze for at least 1 hour more. Beat cream in a medium bowl with an electric mixer on high speed until medium peaks form, 30 seconds to 1 minute. Scrape the frozen granita into ice crystals using a sturdy fork. To serve, layer the granita with whipped cream in goblets or simply top with a dollop of whipped cream.


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