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1
Dissolve all but 2 tablespoons of sugar in the espresso and taste.
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2
It should taste too sweet; if not, gradually add some or all of the remaining sugar, until it does.
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3
Add the water.
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4
Pour into a stainless steel pan or glass dish in which forms a pool about an inch deep.
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5
Freeze until solid.
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6
Due to the high concentration of sugar, this may take up to 8 hours.
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7
Choose a glass, plastic, or stainless storage vessel, about 3 cups capacity, with a tightly fitting lid.
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8
Make sure it is dry, snap on the lid, and place in the freezer.
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9
Place the pan of frozen espresso on a cool surface and chop (See notes).
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10
Ten to 15 minutes before serving, turn the container upside down in the freezer.
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11
(The espresso syrup sometimes drains from the ice crystals, like syrup in a snow cone; turning it upside down will redistribute the syrup.)
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12
Place 5- to 6-ounce serving bowls or glasses in the freezer to chill.
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13
I like to use clear, narrow, fluted stemware to show off the layers and crystals.
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14
Combine the cream and sugar and whip very stiffly.
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15
To serve, layer the granita and whipped cream like a parfait in the chilled glasses.
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16
There should be nearly as much whipped cream as granita.
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17
The surface of the cream will freeze where it is in contact with the granita, and the succession of voluptuous chewy and slushy textures is delightful.
