Sicilian Granita

http://www.eatingwell.com/recipes/sicilian_granita.html

From EatingWell:  August/September 2006

This is a traditional Sicilian dessert for the hot weather. It starts with an icy espresso granita (“little grains” in Italian). The crystals are scraped up with a fork and served with a dollop of whipped cream.

8 servings, 3/4 cup each (1 1/2 quarts) | Active Time: 2 1/4 hours | Total Time: 4 1/4 hours (including freezing time)

Ingredients

• 3 cups freshly brewed espresso, (see Tip)
• 2/3 cup sugar
• 1/2 cup whipping cream

Preparation

1. Stir hot espresso and sugar in a medium bowl until the sugar dissolves. Let the mixture cool to room temperature, then pour into a 9-by-13-inch baking pan. Place on a level surface in your freezer and freeze for 2 hours, stirring and scraping with a fork every 20 minutes to break up the ice crystals. Cover and freeze for at least 1 hour more.
2. Beat cream in a medium bowl with an electric mixer on high speed until medium peaks form, 30 seconds to 1 minute.
3. Scrape the frozen granita into ice crystals using a sturdy fork. To serve, layer the granita with whipped cream in goblets or simply top with a dollop of whipped cream.

Nutrition

Per serving : 123 Calories; 5 g Fat; 3 g Sat; 0 g Mono; 20 mg Cholesterol; 19 g Carbohydrates; 0 g Protein; 0 g Fiber; 13 mg Sodium; 104 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate, 1 fat

Tips & Notes

• Make Ahead Tip: Freeze in a sealable plastic container for up to 1 week.

• Tip: If you don't have an espresso maker, use instant espresso powder and water; store the powder in your freezer after opening. Instant coffee will also work in a pinch, it just won't be as full-flavored.