Espresso Granita

Name: Espresso Granita
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps instant espresso powder; 2 inches 3- by of lemon zest; 59 milliliters sugar; 4 servings softly whipped cream as an accompaniment

Need a gluten free, fodmap friendly, and vegetarian dessert? Espresso Granita could be a tremendous recipe to try. This recipe makes 4 servings with 78 calories, 1g of protein, and 1g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. Head to the store and pick up softly whipped cream as an accompaniment, lemon zest, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a saucepan combine the sugar, the zest, and 1 1/2 cups water and bring the mixture to a boil, stirring until the sugar is dissolved.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Remove the pan from the heat, stir in the espresso powder, and let the mixture cool. Discard the zest, transfer the mixture to a metal ice-cube tray without the dividers or th a shallow metal pan, and freeze it, stirring and crushing the lumps with a fork every 30 minutes, for 2 to 3 hours, or until it is firm but not frozen hard. The granita may be made 2 days in advance and kept frozen, covered.

Ingredients you will need

Instant Espresso

Ice

Equipment you will use

Frying Pan

Let the granita soften lightly before continuing with the recipe. Scrape the granita with a fork to lighten the texture, divide it among 4 chilled dessert dishes, and top each serving with some of the whipped cream.

Ingredients you will need

Whipped Cream