Quick Espresso Granita
Granitas are easy, easy, easy ways to create icy cold sorbets that need no fancy machines and can be made in just 20 minutes, plus freezing time. This one combines the ideal marriage of dark chocolate and espresso for an elegant summertime dessert.
This recipe makes 6 luscious servings.
¾ cup granulated sugar
3 cups warm espresso
For garnish, ¼ cup dark chocolate shavings
Prepare the espresso. Dissolve the sugar in the warm espresso and pour this into a shallow 2-quart Pyrex® dish and place in the freezer for two hours.
After that, remove the pan and, using a fork, scrape through any frozen espresso and move it toward the middle of the pan. Return the pan to the freezer. Repeat every 45 minutes until the entire mixture looks like fine crystals, using a spatula as necessary to chop through. At this point, you can serve it, or keep it in the freezer for up to two days.
To assemble, use a large spoon to scoop up a quantity of granita and place into chilled parfait glasses. Sprinkle chocolate shavings over each.