I continue the countdown to the first day of summer, whose arrival i suggest you celebrate with a taste of Fete de la Musique or Make Music, with a caffeinated treat from Sweet Cream & Sugar Cones '90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery' by Kris Hoogerhyde, Anne Walker, and Dabney Gough (Ten Speed Press, 2012).
Espresso Granita
Makes about 11/2 quarts
31/2 cups freshly brewed espresso or very strong coffee
3/4 cup sugar
Make the base
1. Combine the espresso and sugar in a medium bowl and stir until all the sugar has dissolved.
Freeze the granita
2. Pour into a 9 by 13-inch baking dish or similar shallow pan. Freeze uncovered for 11⁄2 hours, or until ice crystals start to form.
3. Stir the mixture with a fork to break up the crystals. Return the baking dish to the freezer and stir every 30 minutes or so to break up the ice crystals as the granita freezes. When the granita is completely frozen (about 4 hours total), it should have a light, feathery texture.
Serve right away or transfer the granita to a container and store in the freezer. Break up the mixture with a fork just before serving.
(* Reprinted with permission from Sweet Cream & Sugar Cones by Kris Hoogerhyde, Anne Walker, and Dabney Gough, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.” Photo credit: Paige Green © 2012)
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