Roman Holiday Granita
- 1 cup fresh brewed coffee from your best quality espresso beans
- 1/4 cup fresh squeezed juice from a blood orange, or alternatively a tangerine'
- 4 teaspoons sugar
- 1/2 cup whipping cream
- A pyrex loaf pan works really well for this. First mix together the coffee, citrus juice and sugar---blend well. Transfer to the loaf pan and place in your freezer. Wait for it to crystalize, maybe 30 minutes or so. Start breaking it up with a fork or a palette knife. Scrape, scrape.
- Back in the freezer for another 20 minutes. Scrape again. And repeat for something over an hour. What you want to end up with is crystallized shards of coffee. You can do this while your guests are working their way through the carbonara.
- With a whisk or hand blender whip the cream. Spoon the granita into glass mugs or martini glasses and top with cream.
fresh brewed coffee, ubc, sugar, whipping cream
Taken from food52.com/recipes/7673-roman-holiday-granita (may not work)