A cup of espresso granita with fine, frozen coffee crystals on top.

Espresso Granita 

The espresso granita is a summer-themed caffeine fix that crucially battles the notorious summer heat. 

To prepare the granita, use a shallow pan to freeze espresso to an icy, coarse texture. 

To complete the granita, top the espresso with whipped cream and chocolate syrup for a chilling, delightful cup of coffee.

Ingredients 

Instructions 

  1. 2 cups freshly brewed espresso
  2. ¼ cup sugar (optional)
  3. Whipped cream (for topping)
  4. Chocolate syrup (for drizzling)

  1. Brew 2 cups of espresso and stir in sugar while hot, if desired.
  2. Pour the espresso into a shallow dish and freeze for 1-2 hours.
  3. Every 30 minutes, scrape the mixture with a fork to create a coarse, icy texture.
  4. Once frozen, spoon the granita into glasses.
  5. Top with whipped cream and drizzle chocolate syrup over the top.



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