Espresso granita #1

Yield: 6 Servings

Measure Ingredient
1 pounds Espresso coffee; freshly & finely ground
1 quart Boiling water (up to)
½ cup Superfine sugar
1 cup Heavy cream; stiffly whipped

1. Place ½ coffee in Melior-type coffee pot with ½ water, & brew for 10 minutes. (To make coffee, simply push down plunger.) Repeat with remaining coffee. The final brew should be very strong.

2. Mix in sugar until coffee tastes a little too sweet.

3. Freeze coffee mixture in ice cream churn, following directions of manufacturer, until it is firm & grainy. Serve granita in champagne glasses with a swirl of unsweetened whipped cream.

UPSTAIRS AT THE PUDDING

HOLYOKE ST., CAMBRIDGE

WINE: GRAPPA

From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .

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