Coffee Granita with Lemon Cream

1. 1

   Combine the espresso with the granulated sugar and stir until the sugar is dissolved.

2. 2

   Pour the espresso into a 9-by-13-inch glass or metal baking dish.

3. 3

   Freeze until ice crystals begin to form around the edges, about 2 hours.

4. 4

   Using a fork, stir the mixture well and return to the freezer.

5. 5

   Continue freezing, stirring and scraping every 30 minutes, until the mixture is thoroughly frozen and the crystals are fluffy, about 2 hours.

6. 6

   In a large bowl, whip the cream with the confectioners' sugar and vanilla until firm but not stiff.

7. 7

   Fold in the lemon juice and lemon zest.

8. 8

   Spoon 2 tablespoons of the lemon cream into each of 6 large chilled wineglasses and top with a layer of coffee granita.

9. 9

   Continue alternating the layers, ending with a dollop of lemon cream, and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.