Espresso Granite

  1. Combine the espresso, sugar and Sambuca.
  2. Refrigerate until chilled.
  3. Pour the espresso mixture into a large shallow pan and place in the freezer.
  4. Stir every 20 minutes until there is no liquid in bottom of the pan, about 1 hour.
  5. Spoon the granite into four chilled dessert glasses.
  6. Top with a dollop of whipped cream and serve.

espresso, sugar, anisette, heavy cream

Taken from cooking.nytimes.com/recipes/4097 (may not work)

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