Venetian Espresso Granita
Summary
| Yield | |
|---|---|
| Source | FRANCESCO ANTONUCCI |
| Prep time | 5 minutes |
| Recipe Category | Sweets |
Description
Frozen espresso granita, an intense slush, is a welcoming restorative on a steamy day. It's important to start with top-quality brewed espresso at its most intense.
Ingredients
| 2 | c | espresso coffee ( (625 ml) warm brewed espresso coffee ) |
| 1⁄3 | c | Sugar ( (90g) superfine (caster) sugar) |
| 2 | T | sambuca liqueur ( sambuca liqueur) |
| Whipped cream (optional) | ||
| Makes 6 servings. |
Instructions
Combine the espresso and sugar, stirring until the sugar dissolves. Stir in the liqueur. Chill the mixture in the refrigerator for 1 hour, then transfer it to a metal bowl and place it in the freezer.
Every 30 minutes, whip the mixture, using a manual or electric beater. Continue freezing and beating the mixture until it is uniformly slushy, about 2 hours. Freeze another hour before serving. Spoon the granita into goblets and, if desired, serve topped with whipped cream.
Printer-friendly version