Desserts : Ice-cream|
4 cups cold & strong Espresso Coffee
1.5 cups superfine Sugar
Stir the sugar and espresso together until the sugar is completely dissolved.
Pour mixture into shallow dish (a 8"x8" baking pan will do) and freeze.
Remove after 30 minutes and stir the mixture with a fork to mix the ice crystals that have formed around the edges into the rest. Repeat this every 30 minutes (for 6-8hours) until the whole the mixture is frozen in slushy grains.
Its best served when ready, as the ice crystals freeze together when left overnight.
The granita is crunchy and has a coarser texture than a sorbet but tastes wonderful!
Recipe by Unknown
Submitted by Ananya Dalal(17), Bangalore
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