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Espresso Granita

From Italian Cooking and Living, December 2002/January 2003

  • 11/2 cups espresso
  • 3 tablespoons sugar

Special equipment:

  • ice cube trays

Start by brewing the espresso stronger than you might drink it. While it's still hot, dissolve the sugar in it, adjusting to your personal taste. Pour the sweetened espresso mix into ice cube trays, and fill each tray only halfway or less. Freeze overnight. Release the cubes into a blender, and pulse until the cubes are just broken up with no remaining large pieces (be careful not to process for too long, as the cubes will turn to slush). Serve in a wine or parfait glass. Serves 4

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