Espresso Granita

• 1/4 cup sugar
• three 3- by 3/4-inch strips of lemon zest
• 3 tablespoons instant espresso powder
• softly whipped cream as an accompaniment

1. In a saucepan combine the sugar, the zest, and 1 1/2 cups water and bring the mixture to a boil, stirring until the sugar is dissolved.
2. Remove the pan from the heat, stir in the espresso powder, and let the mixture cool.
3. Discard the zest, transfer the mixture to a metal ice-cube tray without the dividers or th a shallow metal pan, and freeze it, stirring and crushing the lumps with a fork every 30 minutes, for 2 to 3 hours, or until it is firm but not frozen hard.
4. The granita may be made 2 days in advance and kept frozen, covered.
5. Let the granita soften lightly before continuing with the recipe.
6. Scrape the granita with a fork to lighten the texture, divide it among 4 chilled dessert dishes, and top each serving with some of the whipped cream.

sugar, three, espresso powder, cream

Taken from www.epicurious.com/recipes/food/views/espresso-granita-14510 (may not work)