| 24 | 25 | 26 | 27 | 28 |
| 1 | 22 | 45 | 67 | 89 |
|
COFFEE GRANITA
2
cups lukewarm espresso or strong black coffee
/2 cup sugar
tablespoons coffee flavored liqueur
teaspoon orange or lemon zest
1
2
1
1
2
) Combine all ingredients and stir until sugar melts.
) Pour mixture into 9 by 13−inch metal pan and place on level shelf in freezer for half an
hour. (Mixture should only come about 1/4−inch up the side of the pan.)
) Remove and use a dinner fork to scrape any ice crystals that have formed on the side or
bottom of the pan.
3
4
5
) Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours.
) Once mixture is thoroughly frozen, fluff with a fork and allow flakes to "dry" in freezer
another half hour before serving.
6
7
) When served, the granita should look like a fluffy pile of dry brown crystals.
) Scoop into goblets and top with barely sweetened whipped cream, add additional citrus
zest if desired.
Yield: 6 servings
COFFEE GRANITA
21
Page
Quick Jump
|