Sweet Cream and Sugar Cones, the cookbook from legendary San Francisco ice cream shop Bi-Rite Creamery, is packed with inventive ice creams—including the much-loved Salted Caramel and Balsamic Strawberry varieties—and even includes step-by-step instructions for DIY ice cream cakes and pies. But it also sets aside the cream for a flavor-packed parade of fruity frozen treats—like spiced melon ice pops and pink grapefruit sorbet—and, one of our favorites, this super simple espresso granita. It matches the bold flavor of fresh coffee with a texture as light as powdered snow.
3½ cups freshly brewed espresso or very strong coffee
¾ cup sugar
Combine the espresso and sugar in a medium bowl and stir until all the sugar has dissolved. Pour into a 9- by 13-inch baking dish or similar shallow pan. Freeze uncovered for 1½ hours, or until ice crystals start to form.
Stir the mixture with a fork to break up the crystals. Return the baking dish to the freezer and stir every 30 minutes or so to break up the ice crystals as the granita freezes.
When the granita is completely frozen (about 4 hours total), it should have a light, feathery texture. Serve right away or transfer the granita to a container and store in the freezer. Break up the mixture with a fork just before serving. Optionally, garnish with freshly whipped cream.
Makes about 1½ quarts.
Reprinted with permission from Sweet Cream & Sugar Cones by Kris Hoogerhyde, Anne Walker, and Dabney Gough, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.