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.
Pour the espresso into a large bowl. Stir in the sugar.
Pour the sweetened espresso into a shallow pan approximately
Freeze the espresso until it is completely frozen, 8 hours to overnight, depending on your freezer.
Serve in tall glasses with chantilly cream and biscotti.
© 1993 Emily Luchetti. All rights reserved.