- 200 g (7 oz) caster (superfine) sugar
- 1.25 litres (5 cups) very strong espresso coffee ice cream, to serve
1. Heat the caster sugar with 25 ml (1/2 fl oz) hot water in a saucepan until the sugar dissolves. Simmer for 3 minutes to make a sugar syrup. Add the coffee and stir well.
2. Pour into a plastic or metal freezer box. The mixture should be no deeper than 3 cm (1 1/4 in) so that the granita freezes quickly and breaks up easily. Stir every 2 hours with a fork to break up the ice crystals as they form. Repeat this two or three times. The granita is ready when almost set but still grainy. Stir a fork through it just before serving. Serve with ice cream.
- Course - Dessert