Categories: Frozen Desserts
Ingredients
- 1 cup water
- 1/2 cup sugar
- 3 cups very strong brewed espresso, cooled, OR 3 cups cold water mixed with 3 Tbsp. instant espresso powder
- 1 tsp. anisette liqueur (optional)
Directions
- Combine the water and sugar in a medium saucepan. Cook and stir over medium heat until sugar is dissolved. Remove from heat; cool about 30 minutes. Stir in the espresso and, if desired, anisette. Pour into a 3-quart rectangular baking dish.
- Cover and freeze 1 to 2 hours or until mixture is slushy on the edges. Stir, scraping the frozen mixture from the bottom and sides of pan. Cover and freeze at least 6 hours or overnight or until firm.
- Before serving, let stand at room temperature for 10 to 1 minutes. To serve, scrape the surface of the granita with a spoon or ice cream scoop; spoon into chilled dessert dishes.
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Per serving: 47 cal., 0 g total fat, 1 mg. chol., 13 mg. sodium, 11 g carb., 0 g fiber, 1 g pro.