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café carajillo granita

Serves 4-6

20 measures of espresso or strong black coffee (approx 700ml)
100g caster sugar
4 good measures of Pernod or Ricard or Spanish anís, such as patxaran
Chocolate-covered coffee beans to serve (optional)

Put the sugar in a bowl. Make espresso in the usual way and tip in to the sugar, stirring until dissolved. Add your Pernod, Ricard or anís and mix well. Pour the mixture in to a shallow tray and place in the freezer. Stir the mixture every hour or so; this disturbs the setting process so it forms a kind of slushy sorbet.

Serve in a martini glass or similar and scatter over a few of the chocolate-covered coffee beans.

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posted by ramtops on 16 Jun 07 - 6463 views

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