SICILIAN COFFEE GRANITA
Steps:
- Put espresso and sugar into a medium bowl and stir with a wooden spoon until sugar dissolves completely, about 3 minutes. Poor mixture into a medium baking dish and transfer to freezer. Using the tines of a fork, stir mixture every 30 minutes, scraping edges and breaking up any chunks as the mixture freezes, until granite is slushy and frozen, about 4 hours. Divide into individual serving glasses or transfer into plastic containers, cover, and freeze until ready to serve or up to 4 days.
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