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Espresso granita
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Chill an 8 in square baking dish in freezer. Brew 2 1/2 cups of espresso or strong hot coffee. Pour hot coffee into a bowl and stir in 1/2 cup sugar until dissolved. Mix in 1 tsp of vanilla extract and cool to room temp. |
Pour coffee into pan and wrap with aluminum or plastic wrap. Freeze until ice crystals start to form but mixture isn't frozen completely, about 2 hours.
Scrape with fork pushing ice crystals into mix. Cover and return to freezer. Scrape again in hour. Do this four times until all the liquid has frozen into small crystals. Serve in pretty bowls or cups and garnish w mint and whip cream.
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