Granita of espresso sugar. Nice and easy recipe for a festive dessert.
Dissolve the sugar while stirring in the hot espresso and allow to cool completely in 1 hour.
Pour the cold espresso into a lockable container and put in the freezer for at least 8 hours.
Remove from the freezer just before serving and grind the frozen espresso in the food processor. Serve in ice cream coupes.
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