Title: Espresso Granita - Glorious Liqueurs
Categories: Makebooze
Yield: 6 Servings

4	c	Hot, fresh, strong espresso
1/2	c	Sugar, or to taste
2	tb	Sambuca or anisette
3		(3") strips lemon peel
1	c	Heavy cream, for serving

Combine espresso and sugar, stirring until sugar melts. Add liqueur and lemon peel. Taste and adjust sugar. Cool to room temperature; cover and chill until cool, about an hour.

Remove and discard lemon peel. Freeze until ice crystals form around edge of bowl.

Remove from freezer. Beat with an electric miser on high speed until slushy. Return to freezer and freeze up to 2 hours; beat again until slushy. Repeat one more time. Cover and refrigerate overnight.

At serving time, in cold bowl, with cold beaters, beat cream on high speed until stiff.

Spoon granita into stemmed glasses. Top with dollops of whipped cream and serve immediately.

New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96.

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