Recipe courtesy Kathleen Daelemans
3 cups strong coffee
1/4 cup sugar
1/2 cup heavy cream
Combine coffee and sugar until sugar is dissolved. Pour into a freezer safe container. Place in freezer and scrape with a fork every 30 minutes until completely frozen. In a mixing bowl whip cream until soft peaks.
Assemble in a tall champagne flute alternating granita and cream.
Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 30 minutes