Espresso Granita

• 1/4 cup ground espresso
• 2 cups very hot water
• 1 cup Simple Syrup (page 660)

1. Place the espresso in a medium heatproof bowl, and pour the hot water over it.
2. Let stand to extract as much flavor as possible without becoming bitter, about 30 minutes.
3. The brew should be very strong; it will be diluted with the simple syrup.
4. Strain through a fine-mesh sieve into a deep-sided 9 x 12-inch metal baking pan, and discard the espresso grounds.
5. Add the simple syrup, and stir until well combined.
6. Place in the freezer, uncovered, until the mixture is nearly set, at least 4 hours, whisking it every hour.
7. Remove the mixture from the freezer, and scrape the surface with the tines of a fork until it is the texture of shaved ice.
8. (If necessary, the mixture can be frozen overnight without whisking; remove it from freezer in the morning, and let sit at room temperature about 10 minutes to allow it to soften before scraping.)
9. Serve.

ground espresso, very hot water, simple syrup

Taken from www.epicurious.com/recipes/food/views/espresso-granita-392888 (may not work)