☕ Coffee granita
Ingredients
- 500 ml strong coffee (long espresso)
- 80 g sugar
- A pinch of salt
- Whipped cream to serve (optional)
Method
- Dissolve the sugar and salt in the still-hot coffee.
- Cool completely, then pour into a wide dish: the thinner the layer, the faster it sets.
- Freeze 45 min, until the edges start to firm up.
- Scrape hard with a fork to break up the crystals.
- Repeat every 30 min, four or five times: that repeated scraping is what makes the snowy texture.
- Serve in a glass with a spoon of whipped cream.
Adapted from Glaces & bocaux
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