Coffee Granita

     ”This classic granita is so much more refreshing than iced coffee! Italians serve coffee granita with a spoonful of whipped cream and sometimes scoop it into a brioche.

     ”I like to make batches to keep in the freezer during summer to have at breakfast, after lunch or after dinner with whipped cream-flavored with sambuca, an Italian licorice-flavored liqueur.” From “Granita Magic.”

     245 MINUTES

     5 minutes to make

     240 minutes to freeze

     2 1/2 cups water

     1/2 cup finely ground espresso coffee

     1 teaspoon lemon zest

     5 to 6 tablespoons sugar

     1 tablespoon lemon juice

     If you have an espresso machine, make 2 1/2 cups of extra-strong espresso. Otherwise put the water in a saucepan, add the coffee grounds and bring to a boil. Immediately turn off the heat.

     Add the lemon zest and allow to infuse for 5 minutes. Strain through a coffee filter.

     Mix in the sugar while the coffee is still warm. Stir in the lemon juice.

     To freeze, follow the classic method. Makes 4 servings.

     Per serving: 81 calories; 0 g fat (0 g saturated fat; 0 percent calories from fat); 20 g carbohydrates; 0 mg cholesterol; 21 mg sodium; 0 g protein; 0 g fiber.