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