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Coffee Granita
Recipe courtesy Alton Brown
Ingredients
2 cups lukewarm espresso or strong black coffee
1/2 cup sugar
2 tablespoons coffee flavored liqueur
1 teaspoon orange or lemon zest
Directions
Combine all ingredients and stir until sugar melts. Pour mixture into 9
by 13-inch metal pan and place on level shelf in freezer for half an hour. (Mixture should only come
about 1/4-inch up the side of the pan.) Remove and use a dinner fork to scrape any ice crystals that
have formed on the side or bottom of the pan. Return to freezer and repeat scraping every 20 to 30
minutes for 3 to 4 hours. Once mixture is thoroughly frozen, fluff with a fork and allow flakes to
"dry" in freezer another half hour before serving. When served, the granita should look like a
fluffy pile of dry brown crystals.
Scoop into goblets and top with barely sweetened whipped cream, add additional citrus zest if
desired.
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