ESPRESSO GRANITA
Provided by Gina Marie Miraglia Eriquez
Categories Coffee Blender Chocolate Dessert Fourth of July Mother's Day Father's Day Frozen Dessert Summer Shower Engagement Party Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Stir espresso, 1/2 cup sugar, and vanilla in a medium bowl until sugar dissolves. Pour into a 9 x 9 x 2" metal baking pan. Freeze for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover; freeze until firm, about 2 hours. Using a fork, scrape granita vigorously to form icy flakes. DO AHEAD: Can be made 3 days ahead. Cover tightly with foil; keep frozen. Give it a quick scrape before serving.
- Beat cream and remaining 1 tablespoon sugar in a large bowl until peaks form. Divide granita among bowls or glasses. Top with whipped cream and garnish with chocolate shavings.
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