Espresso Granita

1. 1

   In a bowl, combine the espresso and 1/3 cup of sugar, and stir until the sugar is dissolved.

2. 2

   Pour into a shallow baking dish and freeze until ice granules start to form around the edges, about 1 hour.

3. 3

   With a fork, stir and break up the granules.

4. 4

   Freeze and stir every 20 minutes until the mixture becomes an icy slush, about 2 hours.

5. 5

   Cover and keep frozen until ready to serve.

6. 6

   In a medium bowl, whip the cream until soft peaks start to form.

7. 7

   Add the remaining tablespoon of sugar and the liqueur and beat until just stiff.

8. 8

   To serve, scoop the granita into shallow wide-mouthed glasses or ice cream coups and top each serving with the sweetened cream and chocolate curls.

* Per serving · 4 servings · Values may vary.

No additional tips available.