Espresso Granita

1. 1

   Combine the sugar and water in a saucepan and stir until sugar is dissolved.

2. 2

   Boil the syrup for several minutes.

3. 3

   Pour the espresso into the syrup, dissolve cocoa into the syrup mixture, and remove from heat.

4. 4

   Let cool completely.

5. 5

   Pour this mixture into a bowl and freeze until solid.

6. 6

   Transfer to a blender and process for a few seconds until slushy.

7. 7

   Spoon into parfait glasses--a layer of granita, then a layer of whipped cream.

8. 8

   Repeat layers.

9. 9

   Sprinkle with nutmeg and garnish with mint leaves.

No nutritional information available.

No additional tips available.