- 4 cups freshly brewed espresso or other dark coffee.. you may use cold brewed or your own favorite brewing method
- 1/2 cup sugar
Combine the coffee and the sugar and stir well to dissolve the sugar. Pour into an eight by eight inch baking dish. Freeze until the mixture turns slushy around the edges, about a half hour. Stir with a fork to break up the ice crystals. Continue freezing and stirring the mixture every 20 minutes or so until it is a frozen crystal texture for the whole batch. To serve spoon into small glasses with lightly sweetened whipped cream. The granita must be eaten within several hours as it will continue to freeze. If it is too frozen, let it thaw a bit and restir until it is again sort of a snow cone consistency.