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Visita il Mugello, culla dei Medici, a due passi da Firenze e le bellezze toscane
 

Recipes of Pamela Sheldon Johns

 

 
 

Coffee Granita

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



Picture by Joyce Dudkerk-Pool

 

 
 
 
   
 
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