Espresso Granita With Whipped Cream

By Hannah Hoskins
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Espresso Granita With Whipped Cream

4.5 (2 ratings)
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Eating ice cream for breakfast is made acceptable when you imitate this Italian summer ritual.This recipe is courtesy of Smitten Kitchen.

servings
8
Coffee Granita

Ingredients

  • 2 cup freshly brewed espresso
  • 6 tablespoon granulated sugar
  • 1 cup heavy cream

Directions

  1. 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.
  2. 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.
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