Espresso Granita
Espresso Granita is a wonderful dessert to serve any time of the year! While it seems counterintuitive to enjoy this on a snowy day, think about that spoonful of ice cream that you just happen to dig into any time of the year!!
With that in mind, this is a very easy dessert to make and is a perfect choice to close out a dinner party.
To make this, combine hot espresso with sugar. Chill the mixture in the fridge prior to freezing it. This helps to speed up the freezer time!
Pour the mixture into a large baking dish and freeze for an hour. Remove and use a fork to scrape the frozen espresso to break it up.
Return the dish to the freezer and keep in freezer until frozen solid, about 2-3 hours. Scrape it every 30 minutes during this time.
To serve, whip the heavy cream to soft peaks and layer with a spoonful of cream on the bottom of a small glass. Scoop granita on top and add more whipped cream to the top of that. You can also add more layers if that appeals to you!
Enjoy!
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Espresso Granita
Makes: 8 servings
Prep Time: 5 minutes
Total Time: 5 minutes plus freeze time 3-4 hours
Ingredients
- 2 cups freshly-brewed espresso (from about 14 single shots or 7 doubles)
- 6 tbsp granulated sugar
- 1 cup heavy cream
Instructions
When espresso is still hot, stir in sugar. Chill espresso in fridge until completely cold. This will immensely speed up the time it takes to freeze. Once cold, pour into a large, wide baking dish; I’d recommend something ceramic, glass or enameled over a metal-surfaced baking pan. Place dish in freezer and freeze for one hour, then remove the mixture and scrape with two forks to break up the ice. (Your freezing time will vary, depending on the temperature and muscle of your freezer.)
Return to the freezer and freeze until solid, about 2 to 3 hours, scraping it again with forks every 30 minutes or so.
To serve, whip cream to soft peaks. Place one spoonful in the bottom of a small glass. Scoop granita on top. Top with a much larger tuft of cream. Eat with a spoon on a hot day.
Recipe from Smitten Kitchen
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