With the temperatures soaring into the triple digits this week in parts of the U.S., there has never been more of a need for a cool summer treat. Instead of the typical ice cream, why not try the Italian icy sweet granita? Best of all, you can make it yourself at home with just some simple ingredients and your freezer. To learn more about granita, click here and check out the recipe below for an energizing espresso granita.
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Espresso Granita
2 cups brewed espresso While the espresso is still hot, add the sugar and mix until it dissolves. Pour the mixture into a 9-inch baking pan and place in the freezer for 30 minutes. After 30 minutes, carefully remove the pan and place it on a steady surface. Using a fork, stir the mixture thoroughly, making sure to break up any ice crystals that have formed along the sides or bottom of the pan. Return the pan to the freezer and repeat the same stirring process every 30 minutes, making sure you break up any large chunks that form, until frozen but slightly slushy, about 2 to 3 hours. Serve immediately garnished with whipped cream, if desired, or return to the freezer for up to 4 days. Serves 4 |