Granita

Cooking Instructions

1. Make the coffee and while it is still hot, dissolve the tbsp or more of sugar in it. When the coffee is cold, pour it into ice-cube trays, filling them to a depth no more than 1/2 inch.

2. When the coffee has frozen into cubes, and you are ready to serve, take the bowl out of the freezer, put in the cream and the 2 teaspoons sugar, and whip it with a whisk until it becomes stiff.

3. Unmold the coffee cubes and put them in the food processor bowl. Run the metal blade, turning it on and off 4 or 5 times, until the frozen cubes have been ground to fine crystals, granita. Put the granita into individual glass bowls or stemware, top with the whipped cream, and serve at once.

Wine Pairing(s)

Ehlers Merlot

King Estate 'Signature' Vin Glace Pinot Gris

Bonny Doon Bouteille Call

Merryvale Antigua

Taylor Cream Sherry

Wisdom & Warter Delicate Cream Sherry

Cartlidge and Browne Zinfandel

Rutz 'Sonoma Cuvee' Pinot Noir

Dionysos-Mereni Muscat

De la Costa Sangria