Espresso Granite

By Molly O’Neill

Published June 27, 1992

Total Time
1 hour 10 minutes, plus refrigeration
Rating
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Featured in: FOOD; A Jolt of Cool

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Ingredients

Yield:Four to six servings

  • 2 cups espresso

  • 2 tablespoons sugar

  • 1 tablespoon Sambuca or anisette

  • 1 cup heavy cream, whipped

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

8 grams carbs; 45 milligrams cholesterol; 167 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 14 grams fat; 22 milligrams sodium; 1 gram protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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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