INGREDIENTS

INSTRUCTIONS

* Note: See the "Crema" recipe which is included in this collection.
In a small bowl, stir the sugar into the coffee. Cool and place in
refrigerator to chill. Pour espresso mixture into a shallow metal
baking pan and freeze, stirring with a fork every 1/2 hour, until
mixture is coarse ice crystals, but not frozen hard, about 3 to 4
hours. To serve, scoop granite into serving bowls. Serve with Crema
on top, and lemon twists on the side. This recipe yields 4 to 6
servings.
Comments: Granite is coarse, crystalline ice, made without egg whites
or milk products. It is made without an ice cream maker. Since
granite has a low sugar content, compared to ice cream, it freezes
quickly. History of ice cream: Before the freezer, Italians used to
send runners to the mountains to get snow. They would flavor the snow
with honey or fruit to make iced desserts.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6331 broadcast 12-04
1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
12-07-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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