Prep Time: 20minutes
Yield: 4 serving
Ingredients
- 3 cups water
- 2/3 cup heavy cream
- 2 cups ground espresso beans
- 1/4 cup plus 4 teaspoons sugar, or more to taste
Directions
- Using an espresso machine, use 1 3/4 cups strong espresso.
- Alternatively, make 1 3/4 cups espresso using a French press or drip coffee maker.
- Add the 1/4 cup sugar and stir until dissolved.
- Taste the espresso and add more sugar if necessary.
- Chill in the refrigerator, or, to hasten the process, pour the espresso into a stainless-steel bowl, set it in a larger bowl filled with ice, and stir the coffee until cold.
- Pour the chilled coffee into two 9-by-9-inch stainless-steel pans.
- Freeze for 15 minutes.
- Stir well and return the pans to the freezer.
- Continue freezing, stirring every 10 minutes, until the granita is completely frozen, about 40 minutes in all.
- In a medium bowl, using a hand-held electric mixer, beat the cream with the remaining 4 teaspoons of sugar until the cream holds soft peaks when the beaters are lifted.
- Scoop the granita into chilled serving bowls and top with the whipped cream.
This icy-sweet treat is perfect for parties and summer celebrations. Try it with our Signature Coffee Blends, crafted to balance beautifully with desserts.
