Sicilian Granita
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.
Prep Time:
2 hrs 15 mins
Total Time:
4 hrs 15 mins
Servings:
8 servings, 3/4 cup each
Ingredients
-
3 cups freshly brewed espresso, (see Tip)
-
2/3 cup sugar
-
1/2 cup whipping cream
Directions
1.
Stir hot espresso and sugar in a medium bowl until the sugar dissolves. Let the mixture cool to room temperature, then pour into a 9-by-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.
2.
Beat cream in a medium bowl with an electric mixer on high speed until medium peaks form, 30 seconds to 1 minute.
3.
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.
Tips:
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.
MAKE AHEAD TIP: Freeze in a sealable plastic container for up to 1 week.
Nutrition information
Calories 123, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 20 mg, Sodium 13 mg, Carbohydrate 19 g, Potassium 104 mg. Exchanges: Other Carbohydrate 1,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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