Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 2 minutes
Cook Time: 10 minutes
Yield: 10 servings

Ingredients:

4 cups brewed espresso
1/2-cup sugar
1/2 tsp. lemon juice
1 cup heavy cream, whipped to soft peaks

Directions:

1. Brew the espresso and while it's still hot add the sugar and the lemon juice. Taste and add more sugar, to taste.
   
2. Cool espresso mixture to room temperature.
   
3. Pour the mixture into a 13 x 9 inch pan and set on a level shelf in the freezer.
   
4. When ice crystals begin to form, approximately 30 minutes to 1 hour, remove pan from freezer and stir ice crystals.
   
5. Return pan to freezer and repeat every time ice crystals form.
   
6. Once all the liquid is frozen, the granita is ready.

To serve, use a large coffee cup or a martini glass. Place granita in dish and top with some fresh whipped cream.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.