Sicilian Granita

This is a traditional Sicilian dessert for the hot weather. It starts with an icy espresso granita (little grains in Italian). The crystals are scraped up with a fork and served with a dollop of whipped cream. 8 servings, 3/4 cup each (1 1/2 quarts) | Active Time: !"# hours | T tal Time: # !"# hours (including free$ing time)

!ngre"ients

3 cups freshly brewed espresso, (see Tip) 2/3 cup sugar 1/2 cup whipping cream

#reparati n
1. Stir hot espresso and sugar in a medium bowl until the sugar dissol es. !et the mi"ture cool to room temperature, then pour into a #$by$13$inch ba%ing pan. &lace on a le el surface in your free'er and free'e for 2 hours, stirring and scraping with a for% e ery 2( minutes to brea% up the ice crystals. )o er and free'e for at least 1 hour more. 2. *eat cream in a medium bowl with an electric mi"er on high speed until medium pea%s form, 3( seconds to 1 minute. 3. Scrape the fro'en granita into ice crystals using a sturdy for%. To ser e, layer the granita with whipped cream in goblets or simply top with a dollop of whipped cream.

$utriti n

#er serving : ! % &alories' ( g )at' % g Sat' * g +ono' * mg &holesterol' !, g &ar-ohydrates' * g .rotein' * g )i-er' !% mg Sodium' !*# mg .otassium ! &ar-ohydrate Serving %&changes: ! other car-ohydrate/ ! fat

Tips ' $ tes

Make Ahead Tip+ ,ree'e in a sealable plastic container for up to 1 wee%. Tip: -f you don.t ha e an espresso ma%er, use instant espresso powder and water/ store the powder in your free'er after opening. -nstant coffee will also wor% in a pinch, it 0ust won.t be as full$fla ored.