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1
Brew the espresso and, while it is still hot, stir in 1/2 cup sugar and the lemon juice until the sugar is dissolved.
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2
Taste, and add more sugar if you like.
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3
Cool to room temperature.
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4
Pour the coffee mixture into a 13 x 9inch baking pan and set it on a level shelf in the freezer.
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5
When ice crystals begin to form around the edgesfrom 30 minutes to an hour, depending on your freezerremove the pan from the freezer and stir the crystals into the liquid.
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6
Return the pan to the freezer and repeat every time crystals form.
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7
The more of the liquid that turns to ice, the quicker the remaining liquid will freeze after the pan is returned to the freezer.
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8
Continue until all the liquid has turned to crystals.
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9
The granita is now ready to serve and should be served within a few hours.
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10
Whip the heavy cream until it holds soft peaks.
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11
Run a fork through the granita to break up any large crystals, and spoon the granita into tall glasses.
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12
Top with a dollop of whipped cream.
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13
Serve immediately.
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14
Pour the coffee mixture into ice-cube trays and freeze until solid.
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15
Grind the cubes in an ice crusher or blender.
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16
This method will give you more of a coffee slush than a true granita.
