espresso granita

This recipe is based on espresso. Espresso is pretty great.

Slushies are pretty great too.

Espresso + slushy = unstoppable force of awesome greatness.

So, you stir together some espresso or strong coffee (I use a moka pot) with some sugar and put it in the freezer, then fork every 30 minutes or so.

espresso granita 1.1

espresso granita 1.2

espresso granita 1.3

Until you end up with this:

espresso granita 1.4

And if you spoon some into a glass and top with whipped cream

hand-whipped cream

and some caramel sauce, you get this:

espresso granita with whipped cream and caramel a.k.a deconstructed caramel frappucino

a deconstructed caramel frappucino.



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Espresso Granita (from Martha Stewart)

3 cups espresso

3/4 cup sugar

Stir sugar into hot coffee until dissolved. Put the mixture in an ice bath or let chill in the refrigerator until cold.

Transfer mixture to the freezer and let sit until frozen around the edges, about 45 minutes. Stir with a fork to break up ice crystals. Freeze for another 30 minutes. Stir again. Repeat. It should be ready in another hour or so, depending on how cold your freezer is. If it solidifies, thaw slightly in the refrigerator, then fork.

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