Espresso Granita

Unicorn (Unicorn@Indenial.com)
Sun, 04 Oct 1998 15:35:55 -0400

Our "Mama Leone's" dessert recipe is quick, easy, and just begs you to
make your own modifications. You can add orange rind instead of the
lemon rind, substitute the apricot liqueur with your favorite
after-dinner drink, or eliminate the alcohol entirely. You might want
to add a dash of cinnamon, a touch of vanilla, or almond extract. In
other words, experiment, and then name the resulting original recipe
after your favorite dessert lover.

Espresso Granita (Coffee Ice)
Adapted from "Leone's Italian Cookbook"
by Gene Leone (Harper & Row, 1967)

4 cups (1 L) espresso coffee, or very strong freshly brewed coffee
Rind of 1/2 lemon, cut into very thin slivers
4 Tbs (60 ml) sugar
1/2 cup (125 ml) apricot or peach brandy (optional)

Pour the hot coffee over the lemon rind and allow to steep for 15
minutes. Add the sugar and stir well. Freeze for about 1+1/2 hours.
Remove from the freezer before it turns solid and, using a fork, beat
in 1/4 cup (60 ml) of the brandy. Return to the freezer. As the
mixture freezes, stir it with the fork every 15 minutes until the
mixture is frozen and granular in texture. To serve, scoop the
granita into individual serving dishes or wine glasses and pour about
1 tablespoon (15 ml) of the brandy over it. Serves 4 to 6.