Italian Coffee Granita
- 4 cups of water
- 1 cup coarsely ground espresso
- 1 cup sugar
- Bring the water to a boil and whisk in the coffee. Allow this the espresso to steep in the hot water for 2 to 3 minutes, whisking occasionally. Strain the espresso ground out with a very fine strainer or cheesecloth. Stir in the sugar and allow to cool to room temperature. Pour the mixture into a 9″ x 13″ pan and place in the freezer for 20 minutes. Scrape the mixture with a fork every 10 minutes to make an icee type of texture. Serve in chilled glasses.