Espresso Granita Recipe

From Dorothy McNett's Recipe Book.

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Espresso Granita

From Dorothy McNett's Recipe book at

2 cups freshly made espresso coffee
1/3 cup sugar
1/2 cup whipping cream, beaten to a thickness with 2 tablespoons sugar

Make the coffee and dissolve the sugar in it. Cool, and then pour into an ice cube tray or into a flat metal container and freeze. When it has completely frozen, and not before, put the cubes into food processor with steel chopping blade in place. Process until coarsely ground. Spoon into chilled glasses and top with the whipped cream and serve at one.

Recipe created 1995-10-07.

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