Espresso Granita

1. 1

   Place the espresso in a medium heatproof bowl, and pour the hot water over it.

2. 2

   Let stand to extract as much flavor as possible without becoming bitter, about 30 minutes.

3. 3

   The brew should be very strong; it will be diluted with the simple syrup.

4. 4

   Strain through a fine-mesh sieve into a deep-sided 9 x 12-inch metal baking pan, and discard the espresso grounds.

5. 5

   Add the simple syrup, and stir until well combined.

6. 6

   Place in the freezer, uncovered, until the mixture is nearly set, at least 4 hours, whisking it every hour.

7. 7

   Remove the mixture from the freezer, and scrape the surface with the tines of a fork until it is the texture of shaved ice.

8. 8

   (If necessary, the mixture can be frozen overnight without whisking; remove it from freezer in the morning, and let sit at room temperature about 10 minutes to allow it to soften before scraping.)

9. 9

   Serve.

No additional tips available.