Tuesday, June 7, 2011

Ice, ice baby


This weekend was pretty much perfect: lots of sun, lounging in the park, some park soccer, plenty of beers and this cold, refreshing treat to cap it all off.

Espresso Granita (via Bon Appetit)

2 cups hot espresso or very strong coffee
1/2 cup plus 1 tablespoon sugar
1 teaspoon vanilla extract
1/2 cup chilled heavy whipping cream
Bittersweet chocolate shavings

Stir espresso, 1/2 cup sugar, and vanilla in a medium bowl until sugar dissolves. Pour into a 9x9x2" metal baking pan. Freeze for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover; freeze until firm, about 2 hours. Using a fork, scrape granita vigorously to form icy flakes.

Before serving, beat cream and remaining 1 tablespoon sugar in a large bowl until peaks form. Put in fridge to cool for a bit. Later, divide granita among bowls or glasses, top with whipped cream and garnish with chocolate shavings

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