| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Beverage | 6 | Servings |
INGREDIENTS
| 1 | lb | Espresso coffee; freshly & finely ground |
| 1 | qt | Boiling water (up to) |
| 1/2 | c | Superfine sugar |
| 1 | c | Heavy cream; stiffly whipped |
INSTRUCTIONS
1. Place 1/2 coffee in Melior-type coffee pot with 1/2 water, & brew for 10 minutes. (To make coffee, simply push down plunger.) Repeat with remaining coffee. The final brew should be very strong. 2. Mix in sugar until coffee tastes a little too sweet. 3. Freeze coffee mixture in ice cream churn, following directions of manufacturer, until it is firm & grainy. Serve granita in champagne glasses with a swirl of unsweetened whipped cream. UPSTAIRS AT THE PUDDING HOLYOKE ST., CAMBRIDGE WINE: GRAPPA From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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