Anonymous Fri Oct 07 11:23:07 2005

1 lb. espresso coffee, freshly and finely ground

1 qt. boiling water

1 to

1-1/2 cups superfine sugar

1 cup heavy cream, stiffly whipped

1Place 1/2 coffee in Melior-type coffee pot with 1/2 water and brew for 10 minutes. (To make coffee, simply push down plunger.) Repeat with remaining coffee. The final brew should be very strong.

Mix in sugar until coffee tastes a little too sweet. Freeze coffee mixture in ice cream churn, following directions of manufacturer, until it is firm and grainy.

Serve granita in champagne glasses with a swirl of unsweetened whipped cream.