Refreshing Coffee Granita Recipe
In Italy, coffee granita is served in tall glasses topped with whipped cream for a refreshing summer aperitif, but this version makes a great summer dessert.
1 quart freshly-made espresso coffee
1 1/4 cups sugar
a little whipped cream and ground cinnamon, to serve
Make the coffee using whatever method you prefer and while the coffee is still hot, stir in the sugar until dissolved. Leave to cool and then transfer to a freezerproof container.
Freeze the mixture for 1-2 hours, until ice crystals have formed around the edges of the coffee syrup. Stir well and return to the freezer for a further 2-3 hours, stirring every hour until almost frozen.
Fork over the granules and spoon into iced glasses. Top with whipped cream and dust with cinnamon to serve. You'll need spoons!
Cool Drinks for Hot Days by Lousie Pickford
Ryland Peters and Small, $16.95
Photo credit: Photography by William Lingwood