Serves: 8
Total Calories: 11
1 Place a 13 × 9 × 2-inch pan in the freezer to chill. Bring the water to a boil. Remove from the heat. Stir in the instant espresso powder and sugar to taste. Let cool slightly, then cover. Refrigerate until chilled, about 1 hour.
2 Remove the chilled pan from the freezer and pour the coffee into the pan. Freeze until a 1-inch border of ice crystals forms around the edges. Stir the ice crystals into the center of the mixture. Return the pan to the freezer and continue freezing, stirring every 30 minutes, until all of the liquid is frozen, about 2 to 2 1/2 hours.
3 Serve immediately, topped with the cream, if using, or scrape the mixture into a plastic container, cover, and store in the freezer up to 24 hours.
4 Remove from the freezer to soften about 15 minutes before serving, if necessary.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Coffee Granita recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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