The shove-it-in-your-freezer dessert is the ultimate summer quencher.
Rome in the summer is so unrelenting even the Italians take off time in August to escape the hotness . They retreat to Croatian beaches or anywhere there ’s water , really , during the Italian holidayFerragosto .
When in Rome , though , you’re able to stop by seasonal awning - adorned kiosks blow cups of brisk lemoncocco , which is exactly as it fathom : fresh squeezed gamboge meld with creamy coconut meat milk . The next best summer quencher , in my humble opinion , is the espresso granita .
I had my first - ever Italian espresso granita atTazza d’Oro , a historic cafe place on the bustling piazza near the Pantheon . The line was long . It was hot . I needed a pick - me - up , stat . The cup may be little but the caffeine was mighty ; the top was heaped with a splendid knoll of fresh cream .
Espresso granita|Gary Friedman/Los Angeles Times/Getty Images
Even though you’renotin Rome , you could still do as the Romans do : devour icy treats . ( I ’ll note for the Italophiles quick to issue forth at me : Yes , granita originates in Sicily , where they throng legato , often almond granita into brioche and exhaust it for breakfast . ) No one ’s stopping you from making araspberry granitaor even die sottish with it and turning theAperol Spritzinto a frigid snack . For me , espressogranita is the move . I need that buzz . And , hey , you could supply vodka and chocolate liqueur to make this an espresso martini granita for a buzzy - boozy ride .
Granita , simply put , isshaved Methedrine , and all it command to make it is a dish aerial , a freezer , and a fork .
Espresso Granita
Ingredients:• 4 cups warm espresso , or very powerfully brewed coffee• 1 ½ cups sugar• 2 cup heavy whipping cream
Directions:1.I make my espressovia a stovetop espresso manufacturing business , like theMokaPot , but you’re able to use whatever method acting is most uncommitted to you . you may make a strongly brewed dark roast coffee tree instead.2 . fuse the tender , not - too - hot espresso with loot until sugar is dissolved.3 . To block , pour smorgasbord into a bag at least two inches deep ( something with a two - quart capacity is best , about 8 - x-12 inches ) . position in the freeze for an hour.4 . As you acknowledge the edges beginning to temper , take a fork to break up the frozen pieces and raise the mixture . wring wintry exterior snack in toward the heart . retort to freezer . check over miscellanea every 30 minutes , stirring each time . Break any big chunk into small firearm until fine crystals imprint throughout the dish.5 . Make your whipped pick top . Put great cream into a bowl and with a hand - mixer , or a whisk , whisk until intermediate peaks form.6 . Once you ’ve got your granita texture achieved , pile it into a cupful and top with sassy mop up cream .
