Ingredients
- 3 cups freshly brewed espresso, (see Tip)
- 2/3 cup sugar
- 1/2 cup whipping cream
Cooking Directions
Step 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.
Step 2
Beat cream in a medium bowl with an electric mixer on high speed until medium peaks form, 30 seconds to 1 minute.
Step 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.
Nutrition Info
- Serving: Per serving
- Calories: 123
- Carbohydrates: 19g
- Fat: 5g
- Protein: 0g
- Dietary Fiber: 0g
- Saturated Fat: 3g
- Monounsaturated Fat: 0g
- Cholesterol: 20mg
- Potassium: 104mg
- Sodium: 13mg
- Exchanges: 1 other carbohydrate, 1 fat
- Carbohydrate Servings: 1