Emily Luchetti

Espresso Granita

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Preparation info
  • Yield about

    8 cups

    • Difficulty

      Easy

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By Emily Luchetti

Published 1993

  • About

Granita is made without the use of an ice cream machine.

When served in tall stemmed glasses the icy crystals sparkle beautifully.

Biscotti make an excellent accompaniment.

Ingredients

  • 8 cups cold espresso
  • 3 cups superfine sugar
  • 1 recipe

Method

Pour the espresso into a large bowl. Stir in the sugar.

Pour the sweetened espresso into a shallow pan approximately 9 by 13 inches and place it in the freezer. Every half hour, roughly stir up the freezing mixture with the tines of a fork. This will give the granita a feathery and light icy te