Espresso Granita with Grappa Cream

• 2 1/2 cups espresso diluted with 3 1/2 cups cold water, or 6 cups very strong coffee
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• Grappa Cream, for serving (recipe follows)
• 1 1/2 cups heavy cream
• 3 tablespoons sugar
• Pinch of Kosher salt
• 1/4 cup grappa

1. In a large heatproof bowl, combine the coffee and both sugars and stir until the sugars dissolve.
2. Place the mixture in a metal container (a pie tin would work well) and put in the freezer.
3. Stir with a fork about every hour, lifting and separating the crystals.
4. It will take about 6 hours to freeze completely.
5. Scoop into stemmed glass bowls or martini glasses and serve with the Grappa Cream.
6. Whip the cream until well thickened but not airy.
7. Add the sugar and salt and whisk to incorporate completely.
8. Add the grappa and whisk to combine.

espresso, granulated sugar, brown sugar, grappa cream, heavy cream, sugar, salt, grappa

Taken from www.epicurious.com/recipes/food/views/espresso-granita-with-grappa-cream-383947 (may not work)