Coffee Granite
Serves: 4
Jewel Boehm
1 January 1970
Based on User reviews:
39
Spice
53
Sweetness
49
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Sugar4 cups
Espresso (hot)Directions:
1
In a small bowl, stir the sugar into the coffee
2
Cool and place in refrigerator to chill
3
Pour espresso mixture into a shallow metal baking pan and freeze, stirring with a fork every 1/2 hour, until mixture is coarse ice crystals, but not frozen hard, about 3 to 4 hours
4
To serve, scoop granite into serving bowls
5
Serve with crema on top, and lemon twists on the side
6
Sorrel is a perennial plant native to Europe and Asia, now found in America and Australia
7
It has a refreshing, slightly sour taste since it contains oxalic acid
8
Sorrel is related to rhubarb (which also contains oxalic acid), and can be used as a vegetable (salads, purees) or as an herb (soups and sauces)
9
It is available throughout the summer
10
Granite is coarse, crystalline ice, made without egg whites or milk products
11
It is made without an ice cream maker
12
Since granite has a low sugar content, compared to ice cream, it freezes quickly
13
History of ice cream: Before the freezer, Italians used to send runners to the mountains to get snow
14
They would flavor the snow with honey or fruit to make iced desserts