A recipe from the Good Food collection.
200g castor sugar
1.25L (5 cups) very strong espresso coffee
ice-cream, to serve
1. Heat the castor sugar with 25ml 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 3cm 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.
3. Stir a fork through it just before serving. Serve with ice-cream.