Stephen Durfee: Espresso Granite

This is such a simple dessert. People often forget just how great it can be. It’s the Italian version of “shave ice.”

I first discovered espresso granite on a trip to Italy in the middle of July. It was so hot, and my wife and I spent every afternoon hunting down a new coffee shop, trying to find the most perfect variation. In the end, we decided the simplest was the best. If I was in Hawaii, I would choose Kona Coffee for this, and brew it extra strong. 

Blend the sugars into the hot coffee and stir to dissolve. Cool the coffee completely, then pour it into a shallow pan, like you might use for brownies. Put the pan into the freezer and let it sit, undisturbed, until it barely forms a thin layer of ice.  Use a fork to break this up, stirring the frozen part back into the liquid, and return to the freezer. Continue like this, stirring the mixture every so often, so that the frozen mixture forms fine crystals. Serve with lightly sweetened whipped cream.