Title: Mexican Chocolate Granita - Glorious Liqueurs
Categories: Makebooze
Yield: 6 Servings

GRANITA
1/2	c	Sugar
1/2	c	Unsweetened cocoa powder
2	c	Water
2	tb	White or brown creme de
		Cacao
1	ts	Vanilla
1	ts	Grated orange peel
1/2	ts	Ground cinnamon
WHIPPED CREAM TOPPING
1/2	c	Heavy cream
1	tb	White or brown creme de
		Cacao
2	ts	Sugar
		Cinnamon, for garnish
		Orange peel slivers, for
		Garnish, optional

Granita:

Smooth sugar and cocoa in a saucepan; slowly pour in water, beating until smooth.

Bring to a boil, stirring often. Lower heat and simmer for 5 minutes. Remove from heat. Stir in remaining ingredients.

Pour into an 8 or 9" baking pan. Place in freezer; freeze until mixture is firm but not solidly frozen. Break up icy chunks with a fork. Return to the freezer. Freeze at least three hours, until frozen.

Whipped Cream Topping:

At serving time, in a cold bowl, with cold beaters, combine the cream, creme de cacao, and sugar. Beat on high until the cream forms soft peaks. Let the granita stand at room temperature 5 minutes, then break up with a fork. Spoon chunks into stemmed glasses. Top with whipped cream and garnish with cinnamon and orange peel, if desired.

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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