Espresso Granita

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  • Makes: 8 servings
  • Prep: 15 mins
  • Cool: 30 mins
  • Freeze: 10 hrs 30 mins

Espresso Granita

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Directions

  1. In a medium saucepan combine the water and sugar. Cook and stir over medium heat until sugar is dissolved. Remove from heat; cool about 30 minutes. Stir in the espresso and, if desired, anisette liqueur. Pour into a 13x9x2-inch pan.
  2. Cover and freeze about 1-1/2 hours or until mixture is slushy on the edges. Stir, scraping the frozen mixture off bottom and sides of pan. Cover and freeze for 3 to 3-1/2 hours or until all of the mixture is slushy, stirring every 30 minutes. Cover and freeze for at least 6 hours or until firm.
  3. Before serving, let stand at room temperature for 5 to 10 minutes. Scrape the surface of the granita and spoon into chilled dessert dishes. Makes 8 servings.
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Nutrition Facts (Espresso Granita)

  • Per serving:
  • 48 kcal ,
  • 3 mg sodium ,
  • 12 g carb. ,
  • 12 g sugar

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