Recipe courtesy of Lidia Bastianich
Coffee Granita
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 130
- Total Fat
- 9
- Saturated Fat
- 6
- Carbohydrates
- 12
- Dietary Fiber
- 0
- Sugar
- 11
- Protein
- 1
- Cholesterol
- 33
- Sodium
- 23
- Total: 32 min
- Prep: 20 min
- Inactive: 2 min
- Cook: 10 min
Ingredients
4 cups brewed espresso
1/2 cup sugar
1/2 teaspoon lemon juice
1 cup heavy cream, whipped to soft peaks
Directions
- Brew the espresso, and while it is still hot add the sugar and the lemon juice. Taste and add more sugar, to taste. Cool espresso mixture to room temperature.
- Pour the mixture into a 13 by 9-inch pan, and set on a level shelf in the freezer. When ice crystals begin to form, approximately 30 minutes to 1 hour, remove pan from freezer and stir ice crystals. Return pan to freezer and repeat every time ice crystals form. Once all the liquid is frozen, the granita is ready.
- To serve, use a large coffee cup or a martini glass. Place granita in dish and top with some fresh whipped cream.