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
- 2 cups (625 ml) warm brewed espresso coffee
- 1/3 cup (90g) superfine (caster) sugar
- 2 tbsp sambuca liqueur
- Whipped cream (optional)
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Combine the espresso and sugar, stirring until the sugar dissolves. Stir in the liqueur.
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Chill the mixture in the refrigerator for 1 hour, then transfer it to a metal bowl and place it in the freezer.
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Every 30 minutes, whip the mixture, using a manual or electric beater.
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Continue freezing and beating the mixture until it is uniformly slushy, about 2 hours.
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Freeze another hour before serving.
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Spoon the granita into goblets and, if desired, serve topped with whipped cream.
