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Italian Espresso Granita
Recipe Summary
Yield: Makes about 3/4 quart
Ingredients
Ingredient Checklist
1/4 cup ground espresso
2 cups very hot water
1 cup Simple Syrup with Flavoring Ideas
Gallery
Italian Espresso Granita
Recipe Summary
Yield: Makes about 3/4 quart
Gallery
Italian Espresso Granita
Italian Espresso Granita
Italian Espresso Granita
Recipe Summary
Yield: Makes about 3/4 quart
Recipe Summary
Yield: Makes about 3/4 quart
Yield: Makes about 3/4 quart
Makes about 3/4 quart
Ingredients
Ingredients
- 1/4 cup ground espresso
- 2 cups very hot water
- 1 cup Simple Syrup with Flavoring Ideas
Directions
Place espresso in a medium heat-proof bowl, and pour the hot water over it. Let stand to extract as much flavor as possible without becoming bitter, about 30 minutes. The brew should be very strong; it will be diluted with the simple syrup.
Strain through a fine mesh sieve into a deep-sided 9-by-12-inch metal baking pan, and discard espresso grounds. Add simple syrup, and stir until it is well combined. Place in the freezer, uncovered, until mixture is nearly set, at least 4 hours, whisking it every hour.
Remove mixture from freezer, and scrape surface with the tines of a fork until it is the texture of shaved ice. (If necessary, the mixture can be frozen overnight without whisking; remove it from freezer in the morning, and let sit at room temperature about 10 minutes to allow it to soften before scraping.) Serve.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Italian Espresso Granita
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Reviews:
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Newest
All Reviews for Italian Espresso Granita
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
