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“Granitas have a coarser, grainier texture than sorbets. If you prefer a smoother dessert, omit step 3 and prepare the espresso mixture in your ice cream maker. I counted the freezing time in the preparation time. Enjoy!”
READY IN:
2hrs 5mins
SERVES:
6
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

  • 2 cups decaffeinated espresso or 2 cups dark roast coffee, prepared and chilled
  • 13 cup granulated sugar
  • 2 teaspoons lemon zest (make sure to only zest the yellow part of the peel, not the white)

Directions

  1. Freeze a 9" square metal baking pan overnight.
  2. In a medium bowl, whisk the espresso and sugar until the sugar is dissolved; add the zest.
  3. Pour the espresso mixture into the baking pan. Freeze about 2 hours, stirring with a fork every 20 minutes, until the mixture is evenly frozen but still grainy. Cover with foil and keep frozen until ready to serve.

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