Coffee granita
This authentic dessert granita (sorbet) can be made without any special tools. It's important to thoroughly dissolve the granulated sugar. The most important thing is to stir it with a spoon every 15-20 minutes while it hardens in the freezer, to ensure a smooth consistency. Mixing it thoroughly before serving will make it smooth and smooth. It's also delicious when mixed with nuts or liqueur
How to make it
1
Put the espresso coffee and granulated sugar in a bowl and mix until dissolved
2
Place in the freezer and remove every 15 to 20 minutes until it becomes a sorbet-like consistency, stirring with a whisk and allowing it to cool and harden
3
Before serving, mix well again and pour into a glass, top with whipped cream and sprinkle with espresso powder
materials5 people
-
- espresso coffee Hot
- 200ml
-
- Granulated sugar
- 40g
-
- Fresh cream
- A suitable amount of foam
-
- Espresso Coffee Powder
- A little
[PR]
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