Serves 6 to 8
Granitas are like semi-frozen sorbets, but consist of larger particles of ice. Served in Italian cafes, they are very refreshing, particularly in the summer. Some are made with fruit, but the coffee version is perhaps the most popular and is often served with a spoonful of whipped cream on top.
1½ cups hot strong espresso coffee
2 Tbl sugar
l cup double cream
2 tsp caster sugar
1. Stir the sugar into the hot coffee until dissolved. Leave to cool, then chill. Pour into a shallow plastic or metal freezer container, cover and freeze for about 1 hour.
2. The coffee should have formed a frozen crust around the rim of the container. Scrape this away with a spoon and mix with the rest of the coffee. Repeat this process every 30 minutes, using the spoon to break up the clumps of ice or put into the processor.
3. After about
2½ hours, the granita should be ready.
It will have the appearance of small,
fairly uniform ice crystals. Whip the cream with the caster sugar until stiff. Serve the granita in tall glasses, each
topped with a spoonful of cream.
Mediterranean - A taste of the sun in over 150 recipes, Jacqueline Clark & Joanna Farrow, 2001, page 243.