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Robert Wemischner
Espresso granita
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Preparation info
Yield: Approximately 10 ounces , for
12
servings, generous ¾ ounce per serving
Difficulty
Easy
Appears in
The Dessert Architect
By
Robert Wemischner
Published
2009
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Recipes
Contents
Ingredients
Oz
Grams
Name of ingredient
8
240
Americas
United States
Dessert
Vegan
Gluten-free
Method
In a medium-sized bowl, combine the coffee and the simple syrup.
Place the mixture into the bowl of an electric ice cream maker and freeze until firm.
Remove the mixture to a shallow hotel pan and freeze.
Using a grater with ¼ inch sized holes, scrape the mixture to produce a fluffy, icy, and granular-textured mass.
Store in a contai