recipe: Espresso granita is a sophisticated dessert infused with flavor
Mary Bilyeu | Contributor
Rather than only using the machine once per day, then leaving it to feel forlorn for another 24 hours 'til I acknowledged its existence again, I decided to make a dessert using a pot of espresso. I made a granita with just a bit of sweetness. It was simple, sophisticated, and sublime.
I also added a touch of Drambuie, which had been a going-away gift from my good friend Doris, who moved to California a couple of months ago. This dessert is infused with flavor and with love.
1 cup freshly brewed espresso
1 tablespoon Drambuie
3 tablespoons sugar
whipped cream, for serving
Combine the espresso, Drambuie and sugar in a freezer-safe bowl. Freeze for 90 minutes, then stir to break up the ice. Place back into the freezer in 30 minute increments, stirring/scraping each time you take it out of the freezer, until the granita is fully frozen. (This may take 2-3 rounds, depending upon your freezer.) Place into serving cups and top with whipped cream.
Makes 4 servings.
writes about her adventures in the kitchen - making dinner, celebrating holidays, entering cooking contests ... whatever strikes her fancy. She is also on a mission to find great deals for her Frugal Floozie Friday posts, seeking fabulous food at restaurants on the limited budget of only $5 per person. Feel free to email her with questions or comments or suggestions: firstname.lastname@example.org.
You should also visit Mary's blog — Food Floozie — on which she enthuses and effuses over all things food-related. The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.
The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.