In a small bowl, stir the sugar into the coffee. Cool and place in refrigerator to chill.
Pour espresso mixture into a shallow metal baking pan and freeze, stirring with a fork every 1/2 hour, until mixture is coarse ice crystals, but not frozen hard, about 3 to 4 hours.
To serve, scoop granite into serving bowls. Serve with crema on top, and lemon twists on the side.
Granite is coarse, crystalline ice, made without egg whites or milk products. It is made without an ice cream maker.
Since granite has a low sugar content, compared to ice cream, it freezes quickly.
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