Espresso granita is a sophisticated dessert infused with flavor
Mary Bilyeu | Contributor
Rather than only using the machine once per day, then leaving it to feel forlorn for another 24 hours 'til I acknowledged its existence again, I decided to make a dessert using a pot of espresso. I made a granita with just a bit of sweetness. It was simple, sophisticated, and sublime.
I also added a touch of Drambuie, which had been a going-away gift from my good friend Doris, who moved to California a couple of months ago. This dessert is infused with flavor and with love.
Espresso Granita
1 cup freshly brewed espresso
1 tablespoon Drambuie
3 tablespoons sugar
whipped cream, for serving
Combine the espresso, Drambuie and sugar in a freezer-safe bowl. Freeze for 90 minutes, then stir to break up the ice. Place back into the freezer in 30 minute increments, stirring/scraping each time you take it out of the freezer, until the granita is fully frozen. (This may take 2-3 rounds, depending upon your freezer.) Place into serving cups and top with whipped cream.
Makes 4 servings.
Mary Bilyeu writes about her adventures in the kitchen - making dinner, celebrating holidays, entering cooking contests ... whatever strikes her fancy. She is also on a mission to find great deals for her Frugal Floozie Friday posts, seeking fabulous food at restaurants on the limited budget of only $5 per person. Feel free to email her with questions or comments or suggestions: yentamary@gmail.com.
You should also visit Mary's blog — Food Floozie — on which she enthuses and effuses over all things food-related. The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.