Recipe#8789

Title: Granita 0

From: kate@eyrie.org (Kate Wrightson) 
 Newsgroups: net.food.coffee-klatch 
 Subject: ice cream makers? 
 Date: 19 Jun 1999 21:58:21 GMT 
 Message-ID: <7kh3pt$no0$1@nntp.Stanford.EDU> 

2 cups (16 oz.) freshly brewed espresso
 3 tablespoons sugar (I use turbinado)
 Dissolve the sugar in the espresso (duh).  Pour the coffee into a
 jellyroll pan or a similar shallow metal pan.  Freeze in the coldest
 space you can get in your freezer.  Stir every 30 minutes or so,
 squooshing icy clumps with a fork.  It should be done in 3 or 4
 hours.  Serve with whipped cream flavored with lemon peel.