Espresso Granita with Grappa Cream

1. 1

   In a large heatproof bowl, combine the coffee and both sugars and stir until the sugars dissolve.

2. 2

   Place the mixture in a metal container (a pie tin would work well) and put in the freezer.

3. 3

   Stir with a fork about every hour, lifting and separating the crystals.

4. 4

   It will take about 6 hours to freeze completely.

5. 5

   Scoop into stemmed glass bowls or martini glasses and serve with the Grappa Cream.

6. 6

   Whip the cream until well thickened but not airy.

7. 7

   Add the sugar and salt and whisk to incorporate completely.

8. 8

   Add the grappa and whisk to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.