| |
for 6 small recipe glasses
(180 ml/6.2 fl oz)
|
Ingredients: |
 |
Preparation time : 10
minutes
+
4 hours freezing time
Degree of difficulty :
difficult |
- 15 capsules of Cosi or Decaffeinato Intenso (to produce 600 ml/20 fl oz of espresso coffee)
- 60 g/2.5 oz of white caster sugar |
 |
Stages:
Prepare your coffee, then dissolve
the sugar in it while stirring.
Leave to cool and then pour the mixture into a container suitable for freezing.
Freeze for 3 hours until the Granita becomes slushy, and then use a fork to break the ice, which
Replace in the freezer and repeat the previous step every 15 minutes for one hour until the sugared coffee has completely crystallised as crushed ice.
Place the mixture in the refrigerator for 20 minutes to allow the ice crystals
to soften.
Mix the Granita one last time with a fork and serve in small, chilled glasses. |
 |
TASTING SUGGESTION:
One torrid summer's day, between two halves of beach volleyball |
 |
RECOMMENDED BLENDS:
Cosi , Decaffeinato
Intenso |
| |
RECOMMENDED ACCESSORIES: |
 |
|
