This is a traditional Sicilian dessert for the hot weather. It starts with an icy espresso granita ("little grains" in Italian). The crystals are scraped up with a fork and served with a dollop of whipped cream.
Make Ahead Tip: Freeze in a sealable plastic container for up to 1 week.
- 3 cups freshly brewed espresso (see Tip)
- 2/3 cup sugar
- 1/2 cup whipping cream
- Tip: If you don't have an espresso maker, use instant espresso powder and water; store the powder in your freezer after opening. Instant coffee will also work in a pinch, it just won't be as full-flavored.
Stir the hot espresso and sugar in a medium bowl until the sugar dissolves. Let the mixture cool to room temperature, then pour into a 9 x 13-inch baking pan. Place on a level surface in your freezer and freeze for 2 hours, stirring and scraping with a fork every 20 minutes to break up the ice crystals. Cover and freeze for at least 1 hour more.
Beat the cream in a medium bowl with an electric mixer on high speed until medium peaks form, 30-60 seconds.
Scrape the frozen granita into ice crystals using a sturdy fork. To serve, layer the granita with whipped cream in goblets or simply top with a dollop of whipped cream.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
123 calories; 5g total fat; 3g total saturated fat; 20mg cholesterol; 13mg sodium; 19g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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