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Print this Recipe    Espresso Granita

Espresso Granita
yield 4 cups

4 cups cold, strong espresso
1 1/2 cups superfine sugar

Stir the sugar and espresso together until the sugar is completely
dissolved. Pour this mixture into a shallow dish, such as a 8"x8"
baking pan. Place the pan in the freezer. After 30 minutes stir
the mixture, using a fork, to mix all the ice crystals that have
formed around the edges into the rest. Repeat this every 30 minutes
until the whole mixture is frozen in slushy grains. This will take
6-8 hours. It is best served when ready as the ice crystals freeze
together when left overnight. It is crunchy and has a coarser
texture than a sorbet but tastes wonderful.

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