Espresso Granita

For the last few years I felt like we had no summer.  There were seemingly endless days of rain and grey and cool temperatures.  So much rain that I wondered why no one was building an ark.  But this year - weeks of sunshine and warm temperatures.  Not quite as hot as ‘la canicule’ (heat wave) of July and August 2003 in France but hot none the less.  Everyone is so much happier when the sun shines!

So instead of the usual hot morning coffee, I tried espresso granita - an iced version of coffee that is granular in texture.  Yummy!!!  You can always adjust the sugar content to suit your taste.  I don’t take sugar in my coffee, but using sugar in the granita helps with the texture and tones down the very strong espresso.  If you don’t have a food processor, stir the granita mixture every 20 minutes to keep it granular.  When all the liquid has become granular, it is ready.

Espresso Granita
Makes 4-5 servings

500 mL (2 cups) water
60 mL (1/4 cup) granulated sugar
250 mL (1 cup) very strong espresso coffee, cooled
whipped cream (optional for garnish)

Heat together water and sugar over low heat until sugar dissolves.  Bring to the boil, remove from heat and let cool.  Combine espresso with sugar syrup, place in a shallow container and freeze until solid.  Remove from container by plunging the bottom in very hot water for a few seconds.  Turn out frozen mixture and chop into large chunks.  Place into a food processor fitted with the steel blade and process until it forms small crystals.  Spoon into serving glasses and top with whipped cream (if using).