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Espresso Granita
A popular summer treat in Italy
[Makes about 1 litre]
In Italy, under the canopies on the piazza, tourists and natives slurp this as a popular refresher on a summer day. Top it with brandy and whipped cream for an authentic touch.
INGREDIENTS
½ cup sugar
½ cup water
3 tbsps unsweetened cocoa powder
3 cups espresso or triple-strength coffee
½ tsp vanilla extract
Brandy to garnish
Whipped cream for garnish (optional)
METHOD
1. Combine the sugar, water, and cocoa in a medium saucepan and bring to a boil, stirring to dissolve the sugar. Cook until the syrup is clear.
2. Remove from the heat and stir in the espresso and vanilla. Let cool to room temperature.
3. Transfer to a container, cover, and refrigerate until thoroughly chilled, about 3 hours
4. Pour into a 9-inch non-reactive square pan, cover with aluminium foil or plastic wrap, and place in the freezer.
5. Once an hour, stir with a fork, scraping the crystals from the sides of the pan into the liquid centre. Repeat 2 to 3 times until the entire mass is set into small, light crystals, 2 to 3 hours. Serve at once or transfer to a container, cover, and freeze.
6. To serve, spoon into chilled parfait or other decorative glasses, letting it mound on the surface, and pour 1 teaspoon of brandy over each serving. Top with whipped cream, if desired.
FAST FACT
Unprocessed or natural cocoa has high levels of epicatechin, a flavanol linked to improved circulation and better cardiovascular health. Scientists are also looking at whether the biological activities of cocoa flavonoids may fight cancer and diseases linked with inflammation or impaired immune function. One potential application ? easing diarrhoea, since cocoa flavonoids have shown an ability to inhibit fluid secretion in the small intestine.
DID YOU KNOW?
The Americans are the world’s biggest ice-cream consumers, eating an average of 22 litres a year. In the 1920s, immigrants arriving to Ellis Island, New York, were given ice-cream as part of a typical American menu. However, some new arrivals mistakenly spread this “frozen butter” on their bread instead. |
Recipes reprinted from Lou Seibert Pappas’ Ice Creams & Sorbets, with permission from Chronicle Books. Ice Creams & Sorbets is available at all leading bookstores.
If you have any comments or practical suggestions, write to us at editor@family.sg
- Mother & Baby
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