| 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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