COFFEE GRANITA

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

1) Combine all ingredients and stir until sugar melts.
2) 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.)
3) Remove and use a dinner fork to scrape any ice crystals that have formed on the side or
bottom of the pan.
4) Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours.
5) Once mixture is thoroughly frozen, fluff with a fork and allow flakes to "dry" in freezer
another half hour before serving.
6) When served, the granita should look like a fluffy pile of dry brown crystals.
7) Scoop into goblets and top with barely sweetened whipped cream, add additional citrus
zest if desired.

Yield: 6 servings