6 demitasse of espresso coffee (about 250 ml)
250 ml water
Put the sugar and the water in a saucepan over moderate flame. Stir and
bring to a boil and let cook for about a minute. Remove from the heat and add
the coffee. Let cool and then transfer the mixture in a steel or glass
container, with the aid of a fine mesh strainer. Cover with plastic wrap and put in the
freezer. After about an hour, remove the granita from the freezer and, with the
help of a whip or fork, finely break the
ice crystals that have formed. Put the mixture back in the freezer and repeat
this process every 30 minutes, until the granita is ready (about 4 times). You can serve granita topped with some whipped cream.
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