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Desserts

Coffee granita

Coffee granita
Los Angeles Times

You'd think granita would be a regular summertime craze, particularly around here, with our wealth of summer fruit. It's cold and sweet, lighter than ice cream, easier to make than sorbet and just darned pretty to look at. You don't ... Read more

Total time: 15 minutes plus 2 hours chilling | Serves 4
  • 2 1/2 cups water
  • 1/2 cup espresso-grind coffee
  • 1 teaspoon lemon zest
  • 5-6 tablespoons sugar
  • 1 tablespoon lemon juice
  • Whipped cream

Step 1If you have an espresso machine, make 2 1/2 cups of extra-strong espresso. If not, put the water in a saucepan, add the coffee grounds, bring to a boil and immediately turn off the heat.

Step 2Add the lemon zest to the coffee and allow it to infuse for 5 minutes. Strain (through a coffee filter, if you aren't using an espresso machine). Mix in the sugar while the coffee is still warm. Stir in the lemon juice.

Step 3Freeze the mixture and follow the four-time scraping and freezing process described in the star anise and grapefruit granita recipe. Serve with whipped cream, if desired.

Note: This recipe is a variant of the star anise and grapefruit granita recipe, which details the proper freezing and scraping technique.

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