Name: Expresso Granita
Ingredients: 3/4 c Water; 2/3 c Sugar; 2 1/2 c Strongly-brewed espresso coffee; 2 tb Dark rum or orange liquer; === GARNISH ===; Heavy cream; barely sweetened,; ; and lightly whipped; Chocolate covered espresso beans

An infinite sin deserves an infinite punishment because it receives its aggravation from the dignity of the person against whom it is committed. So the sufferings of Christ, though finite in regard of His human nature, received an infinite value from the infiniteness of His person, equivalent to the debts of all that come to Him. Sin is finite in regard to this subject, infinite in regard to the great God against whom it is. The sufferings of Christ are infinite in regard of the subject and infinitely please the Governor of the world unto whom the offering is made.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Jash01	1	servings

INGREDIENTS

3/4	c	Water
2/3	c	Sugar
2 1/2	c	Strongly-brewed espresso coffee
2	tb	Dark rum or orange liquer
		=== GARNISH ===
		Heavy cream; barely sweetened,
		; and lightly whipped
		Chocolate covered espresso beans

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. To serve, scoop
granita into chilled glasses, top with whipped cream and a scattering of
chocolate espresso beans. Serve immediately. This recipe yields 6 to 8
servings.
Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK -
(Show # JA-9770 broadcast 02-22-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-23-1997
Recipe by: John Ash
Converted by MM_Buster v2.0l.

A Message from our Provider:

“God will ultimately have HIS way, not yours!”