- 2 Cups freshly brewed espresso
- 6 Tablespoons granulated sugar
- 1 Cup heavy cream
While the espresso is still hot, stir in the sugar. Chill in the fridge until completely cold. Once cold, pour into a large, wide baking dish and freeze for 1 hour. Remove the mixture, and scrape with two forks to break up the ice. Return to the freezer and freeze until solid, about 2-3 hours, scraping it with forks every 30 minutes.
Whip the cream into soft peaks. Place one tablespoon of cream into a small glass. Scoop granita on top, and finish with a larger tablespoon of cream. Eat immediately.