Espresso Granite
- Total Time
- 1 hour 10 minutes, plus refrigeration
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Ingredients
Yield:Four to six servings
- 2cups espresso
- 2tablespoons sugar
- 1tablespoon Sambuca or anisette
- 1cup heavy cream, whipped
Preparation
- Step 1
Combine the espresso, sugar and Sambuca. Refrigerate until chilled. Pour the espresso mixture into a large shallow pan and place in the freezer. Stir every 20 minutes until there is no liquid in bottom of the pan, about 1 hour. Spoon the granite into four chilled dessert glasses. Top with a dollop of whipped cream and serve.
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