A Sicilian classic, coffee granita is
wonderful served in a fresh brioche for breakfast on a hot day, or as
an after-dinner refreshment in small elegant glasses.
4 cups hot, freshly brewed
espresso or strong coffee
1/2 cup sugar
Combine the espresso with the sugar, stirring to dissolve the sugar. Set
aside to cool. Pour into a 9-inch round or square pan. Freeze until mixture
becomes slushy around edges, about 30 minutes. Stir to break up the ice
crystals. Continue freezing, stirring the mixture every 20 minutes, until
it is slushy, about 1 hour.
Makes 1 quart; Serves 4