Espresso Granita or Granita Al Caffe

 
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Making this a day ahead will help ease the load on preparing the final dinner.

Espresso Granita

Rating: 51

Prep Time: 10 minutes

Cook Time: 24 hours

Total Time: 24 hours, 10 minutes

Yield: 10 Servings

Serving Size: 3/4 Cup

Espresso Granita

This should be made a day ahead. You can speed things up if you have an ice cream or sorbet maker but it should be fluffed a few times throughout the day. I used decaf espresso for the granita since our guests were dining late. Born from the Italian Cuisine Barilla Cookbook-Signature Recipes.

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Recipe from July 12, 2013 Cooking Class

*Items with Asterick can be purchased at Angelo's Italian Market - Venice, FL

Italian Lesson - Ti amo = I love you

Ingredients

  • *2/3 cup(s) espresso
  • 1 cup(s) water
  • 2/3 cup(s)sugar

Instructions

  1. Dissolve the sugar into the espresso and water (prepared)
  2. Add the 2/3 cup water.
  3. Let the liquid cool.
  4. Pour into a bowl or 13 x 9 dish.
  5. Place in freezer. From time to time, mix the granita with a fork, scraping across the top and breaking up any large chunks.
  6. Continue this process until you are left with a homogeneous granita. You can make this a day ahead.
  7. Remove from freezer and serve with a Pirouette style rolled cookie and chocolate wafer. I used Trader Joe's Caramel and Sea Salt Chocolate.
http://mydestinationcuisine.com/espresso-granita-or-granita-al-caffe/

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Written by: Laura Raymond

Editor, Destination Cuisine

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Laura Raymond

Laura Raymond is a Serial Entrepreneur, avid recipe developer and Modern Marketing Guru carving my niche in the food and travel industries, mobile marketing and online ordering. Specializing in Engagement Marketing and putting business owners back in control. Destination Cuisine is my passion to bring foodie events, culinary tours, cooking classes and cool restaurants/hotels together in an interactive site. Reach me at (941) 809-2012. Join our CULTure so you can... Eat Well and Live Full.

 
 

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