1 cup water
1/2 cup sugar
1/4 cup whipping cream
1 cup strong espresso or strong coffee
1. Combine the water and sugar in a small saucepan and heat over medium-high heat until it comes to a boil and the sugar is dissolved. Stir in the cream and coffee, then transfer the mixture to a shallow dish, large enough that the liquid will be no more than 1 1/2 inches-deep – a 7- by 11-inch baking dish works well. Cool to room temperature, about 15 minutes, then place in the freezer, uncovered, for 3 hours, stirring every hour.
2. The finished granita will be a loose mixture of ice particles. If you’re not going to serve it at this point, be sure to stir it every hour to keep the ice particles small.
3. To serve, spoon the granita into stemmed glasses or bowls and top with a dollop of whipped cream, if you wish.
Granitas are simple dessert--no ice cream machine needed. This recipe is from Nick Stellino.