Espresso Granite

• 2 cups espresso
• 2 tablespoons sugar
• 1 tablespoon Sambuca or anisette
• 1 cup heavy cream, whipped

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)