Thursday, June 28, 2007

Coffee granita

2 cups lukewarm espresso or strong black coffee
1/2 cup sugar
2 tablespoons coffee flavored liqueur
1 teaspoon orange or lemon zest

Combine all ingredients and stir until sugar melts.

Pour mixture into 9 by 13-inch metal pan and place on level shelf in freezer for half an hour. (Mixture should only come about 1/4-inch up the side of the pan.)

Remove and use a dinner fork to scrape any ice crystals that have formed on the side or bottom of the pan.

Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours.

Once mixture is thoroughly frozen, fluff with a fork and allow flakes to "dry" in freezer another half hour before serving.

When served, the granita should look like a fluffy pile of dry brown crystals.

Serve in a tall glass with whip cream or after a meal for a refreshing treat.

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