Espresso Granita

• 12 cup sugar
• 2 tablespoons water
• 6 cups espresso
• 2 teaspoons unsweetened cocoa powder
• 1 pint whipping cream, whipped with
• 3 tablespoons powdered sugar
• nutmeg
• mint leaf

1. Combine the sugar and water in a saucepan and stir until sugar is dissolved.
2. Boil the syrup for several minutes.
3. Pour the espresso into the syrup, dissolve cocoa into the syrup mixture, and remove from heat.
4. Let cool completely.
5. Pour this mixture into a bowl and freeze until solid.
6. Transfer to a blender and process for a few seconds until slushy.
7. Spoon into parfait glasses--a layer of granita, then a layer of whipped cream.
8. Repeat layers.
9. Sprinkle with nutmeg and garnish with mint leaves.

sugar, water, espresso, cocoa, whipping cream, powdered sugar, nutmeg, mint leaf

Taken from www.food.com/recipe/espresso-granita-155151 (may not work)