One for the summer recipe books. The espresso granita is often enjoyed in Southern Italy’s Sun, an icy alternative to traditional espresso.
2/3 cups of St Remio espresso (6 shots)
7 Tbsp of liquid sugar (100 ml)
- Prepare the espresso shots and pour into a shallow baking dish
- Stir in the liquid sugar to sweeten, then place baking dish in the freezer
- Over the next several hours, remove from the freezer and stir or rake with a fork about every 30 minutes, until it becomes semi-solid and ice crystals have formed
- Scoop into decorative glass and serve
*To make liquid sugar, boil equal parts of sugar and water until the sugar is completely dissolved. Cool and refrigerate.