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.

espresso granita
Photo by bloggyboulga on flickr (flic.kr/p/AWkU8)

Espresso Granita

Course Drinks
Servings 6

Ingredients

  • 2 cups (625 ml) warm brewed espresso coffee
  • 1/3 cup (90g) superfine (caster) sugar
  • 2 tbsp sambuca liqueur
  • Whipped cream optional

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.

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