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Italian Ice

For Coffee Granita: 2 cups (16 oz) freshly brewed espresso, at room temperature 1/2 cup sugar For Lemon Granita: 1 1/2 cups fresh lemon juice ( juice of 8 or 9 lemons) 1/2 cup sugar

For coffee granita: Put espresso and sugar into a medium bowl and stir with wooden spoon until sugar dissolves completely, about 3 minutes. Pour coffee mixture into a medium baking dish and transfer to the freezer. Using the tines of a fork, stir the mixture every 30 minutes, scraping edges and breaking up any chunks as the mixture freezes, until granita is slushy and frozen, about 4 hours. For Lemon Granita: Put lemon juice, sugar and 1 cup water into a medium bowl and stir with wooden spoon until sugar dissolves completely, about 3 minutes. Pour lemon juice mixture into a medium baking dish and transfer to the freezer. Using the tines of a fork, stir mixture every 30 minutes, scraping edges and breaking up any chunks as the mixture freezes, until granita is slushy and frozen, about 4 hours. Divide granitas into individual serving glasses or transfer into plastic containers, cover and freeze until ready to serve. Granitas will keep, frozen, up to 4 days. Serves 4 to 6 In Sicily, granitas and other frozen desserts are often served with or in brioche buns, but this recipe is so delicious, it's delicious all on its own. Source: Authentic Italian Cooking

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