Espresso Granita |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 cups | 20 minutes | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 8 cups cold espresso | 3 cups superfine sugar | 1 recipe chantilly cream |
| Biscotti cookies, optional | ||
| 1 | Pour the espresso into a large bowl. Stir in the sugar. Pour the sweetened espresso into a shallow pan approximately 9x13" and place in the freezer. Every 30 minutes, roughly stir up the freezing mixture with a fork. This will give the granita a feathery and light icy texture. |
| 2 | Freeze the espresso until it is completely frozen, 8 hours to overnight, depending on your freezer. |
| 3 | Serve in tall glasses with chantilly cream and biscotti. |