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1
In a small bowl, stir the sugar into the coffee.
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2
Cool and place in refrigerator to chill.
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3
Pour espresso mixture into a shallow metal baking pan and freeze, stirring with a fork every 1/2 hour, until mixture is coarse ice crystals, but not frozen hard, about 3 to 4 hours.
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4
To serve, scoop granite into serving bowls.
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5
Serve with crema on top, and lemon twists on the side.
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6
Sorrel is a perennial plant native to Europe and Asia, now found in America and Australia.
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It has a refreshing, slightly sour taste since it contains oxalic acid.
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Sorrel is related to rhubarb (which also contains oxalic acid), and can be used as a vegetable (salads, purees) or as an herb (soups and sauces).
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It is available throughout the summer.
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10
Granite is coarse, crystalline ice, made without egg whites or milk products.
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It is made without an ice cream maker.
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Since granite has a low sugar content, compared to ice cream, it freezes quickly.
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13
History of ice cream: Before the freezer, Italians used to send runners to the mountains to get snow.
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They would flavor the snow with honey or fruit to make iced desserts.
