Jumat, 22 Juli 2011

Espresso Granita

Here is a very inexpensive dessert using espresso, sugar, and amaretto called Granita. Granita is a semi-frozen dessert, similar to a sorbet with a grainy texture. It is easily made in a pan in the freezer and perfect for a hot summer day. No ice cream maker or special tools are needed!

Espresso Granita
serves 2

200 ml hot espresso or strong coffee
30 ml amaretto
35 - 40 g brown sugar

shaved chocolate or whipped cream


Combine all the ingredients and stir until sugar melts. Let cool. Pour mixture into a container that can go into the freezer.
To speed up the process, chill the bowl or tray before adding the liquid. The wider the tray, the faster the mix will  freeze. Cover the bowl and freeze for 30 minutes. When ice crystals begin to form at the edges, gently scrape the mixture with a fork. Continue to stir and scrape every 30 minutes or so. Once the mixture is thoroughly frozen, fluff with a fork and allow flakes to freeze another half hour before serving. Serve with shaved chocolate or whipped cream.

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