Coffee Granite

Yield:
4 to 6 servings
Level:
Easy
Ingredients
  • 1/2 cup sugar
  • 4 cups hot espresso
  • Crema and lemon twists for garnish
Directions
  • 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.

  • Sorrel is a perennial plant native to Europe and Asia, now found in America and Australia. It has a refreshing, slightly sour taste since it contains oxalic acid.

  • Sorrel is related to rhubarb (which also contains oxalic acid), and can be used as a vegetable (salads, purees) or as an herb (soups and sauces). It is available throughout the summer.

  • 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.

  • History of ice cream: Before the freezer, Italians used to send runners to the mountains to get snow. They would flavor the snow with honey or fruit to make iced desserts.


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