Espresso Granite
- 2 cups espresso
- 2 tablespoons sugar
- 1 tablespoon Sambuca or anisette
- 1 cup heavy cream, whipped
- Combine the espresso, sugar and Sambuca.
- Refrigerate until chilled.
- Pour the espresso mixture into a large shallow pan and place in the freezer.
- Stir every 20 minutes until there is no liquid in bottom of the pan, about 1 hour.
- Spoon the granite into four chilled dessert glasses.
- Top with a dollop of whipped cream and serve.
espresso, sugar, anisette, heavy cream
Taken from cooking.nytimes.com/recipes/4097 (may not work)