Granita Al Caffe
4 oz Espresso ground coffee
8 oz sugar
2 pt cold water
1 egg white
Place water and sugar in 2 qt saucepan. Heat to boiling, and boil until
sugar is completely dissolved
Remove from heat, add coffee to sugar mixture, and let sit for 10-15
minutes.
Strain liquid, and let cool.
When cold, pour syrup into covered ice tray, and place in freezer
until partially frozen (30-40 min.)
Beat egg white until stiff.
Place sugar mixture into bowl, mix in egg white, and return mixture
to ice tray.
Freeze until firm, and smooth, beating every 30-40 minutes to break
up ice crystals.
Serve in dessert dish topped with whipped cream.