This intensely flavored granita is the perfect answer for those who don’t want to choose between a nice macchiato and a sweet finish to the meal. The Grappa Cream adds an elegant, and boozy, touch. Although it has only three ingredients, you need to plan ahead for the granita. It will take about 6 hours to freeze, and you need to fluff it with a fork every hour to ensure the texture is light.

　　

Ingredients

makes 6 1-cup servings

　　2 1/2 cups espresso diluted with 3 1/2 cups cold water, or 6 cups very strong coffee

　　1/2 cup granulated sugar

　　1/4 cup packed brown sugar

　　Grappa Cream, for serving (recipe follows)

　　

Grappa Cream

1 1/2 cups heavy cream

　　3 tablespoons sugar

　　Pinch of Kosher salt

　　1/4 cup grappa

　　

Step 1

In a large heatproof bowl, combine the coffee and both sugars and stir until the sugars dissolve. Place the mixture in a metal container (a pie tin would work well) and put in the freezer. Stir with a fork about every hour, lifting and separating the crystals. It will take about 6 hours to freeze completely. Scoop into stemmed glass bowls or martini glasses and serve with the Grappa Cream.

　　

Grappa Cream

Step 2

Whip the cream until well thickened but not airy. Add the sugar and salt and whisk to incorporate completely. Add the grappa and whisk to combine.

　　Ethan Stowell's New Italian Kitchen