| . |
| Coffee Granita |
From the kitchen of Stephanie Knewasser. An icy drink for hot
summer days.
summer days.
In a small saucepan:
2 c water
1/2 c sugar
Stir over low heat until sugar is disolved.
Bring to a boil.
Remove from heat, cool.
Add:
1 c very strong espresso
to cooled sugar water. Stir.
Pour into pyrex pie dish.
Freeze until firm.
Soak dish in warm water to loosen granita.
Invert on a large cutting board.
Using a sharp knife cut into chunks.
Put in food processor or blender until slushy.
2 c water
1/2 c sugar
Stir over low heat until sugar is disolved.
Bring to a boil.
Remove from heat, cool.
Add:
1 c very strong espresso
to cooled sugar water. Stir.
Pour into pyrex pie dish.
Freeze until firm.
Soak dish in warm water to loosen granita.
Invert on a large cutting board.
Using a sharp knife cut into chunks.
Put in food processor or blender until slushy.
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