Recipe courtesy of Mary Sue Milliken and Susan Feniger
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Yield:
4 to 6 servings
Level:
Easy

Ingredients

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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