INGREDIENTS

INSTRUCTIONS

Place water and sugar in a sauce pan and bring to a boil to dissolve sugar.
Add coffee and rum and remove from heat. Transfer syrup to a non-reactive
bowl or pan and place in freezer. After 30 minutes or so, as mixture begins
to freeze, stir ice from around edges of container into syrup. Every 30
minutes or so continue to stir to incorporate frozen portion back into
syrup. As mixture freezes it will have a slushy appearance. As it becomes
more solid, scrape a tablespoon across the granita to break it up. Repeat
scraping every 30 minutes until the mixture is solid, about 4 hours.
Alternately, you can stir every 30 minutes until granita reaches slushy
stage. Let it freeze solid at this point and then remove, chop into small
pieces and pulse in a food processor until granita texture is achieved.
Return to freezer for 30 minutes or so before serving.
FOR GARNISH: Lightly whipped barely sweetened heavy cream and chocolate
covered espresso beans.
To serve: scoop granita into chilled glasses, top with whipped cream and a
scattering of chocolate espresso beans. Serve immediately.
Yield: 6 to 8 servings
Air date: 02/22/97
Recipe by: JOHN ASH SHOW#9770
Posted to MC-Recipe Digest V1 #487 by Bill Spalding <billspa@icanect.net>
on Feb 27, 1997.

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