Coffee Granita with Sambuca Ice Cream and Chocolate Shavings

1. 1

   Stir together coffee and granulated sugar until sugar is dissolved, then chill until cold, about 1 hour.

2. 2

   Pour into an 8- to 9-inch baking pan (1 1/2- to 2-quart capacity) and freeze, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, about 4 hours.

3. 3

   Scrape with fork to lighten texture.

4. 4

   Beat cream with confectioners sugar and Sambuca (to taste) in a bowl with an electric mixer until it just holds soft peaks.

5. 5

   Spoon Sambuca cream into 8 glasses and top each serving with a scant cup of granita (do not pack when measuring).

6. 6

   Sprinkle with chocolate shavings.

* Per serving · 4 servings · Values may vary.

No additional tips available.