espresso granita
This recipe is based on espresso. Espresso is pretty great.
Slushies are pretty great too.
Espresso + slushy = unstoppable force of awesome greatness.
So, you stir together some espresso or strong coffee (I use a moka pot) with some sugar and put it in the freezer, then fork every 30 minutes or so.
Until you end up with this:
And if you spoon some into a glass and top with whipped cream
and some caramel sauce, you get this:
a deconstructed caramel frappucino.
Sweet!
the recipe
Espresso Granita
- 3 cups 720 mL espresso, hot
- 3/4 cup 150 g sugar
- Stir sugar into hot coffee until dissolved. Put the mixture in an ice bath or let chill in the refrigerator until cold.
- Transfer mixture to the freezer and let sit until frozen around the edges, about 45 minutes. Stir with a fork to break up ice crystals. Freeze for another 30 minutes. Stir again. Repeat. It should be ready in another hour or so, depending on how cold your freezer is. If it solidifies, thaw slightly in the refrigerator, then fork.
each column is one step, working left to right — hover a cell for the full instruction
- 3 cups 720 mL espresso, hot
- 3/4 cup 150 g sugar
Stir sugar into hot coffee until dissolved. Put the mixture in an ice bath or let chill in the refrigerator until cold.
Transfer mixture to the freezer and let sit until frozen around the edges, about 45 minutes. Stir with a fork to break up ice crystals. Freeze for another 30 minutes. Stir again. Repeat. It should be ready in another hour or so, depending on how cold your freezer is. If it solidifies, thaw slightly in the refrigerator, then fork.
— from Martha Stewart