Granita Di Caffe
This refreshing granita (see Tip) will melt on your tongue like snow. A nice touch is to chill the serving glasses in advance.
¼ cup plus 2 tablespoons (2 shots) freshly brewed espresso
2/3 cup hot water
2 tablespoons sugar, or more to taste
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Combine all the ingredients; stir to dissolve the sugar. Taste to adjust the sweetening; the flavor should be semisweet. Let cool to room temperature.
Pour the mixture into a 9- by 5-inch loaf pan, cover, and place in the freezer. After 30 minutes, or after the mixture has frozen around the edges, remove the pan from the freezer and scrape the mixture with a fork, moving it from the edge to the center. Repeat this 3 or 4 times, about once per hour, until the mixture is completely frozen and the ice crystals are fluffy.
Transfer to a covered freezer container and freeze for about an hour longer to dry the crystals.
To serve, scrape again with a fork and scoop into small glasses or demitasse cups. It melts quickly, so serve immediately.
For best results, serve the granita the same day it is made.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. 
