Coffee granita
For 6
1 litre (1.3/4 pints) espresso coffee made in an espresso machine (use about 250 g/9 oz coffee)
300 g (10 oz) caster sugar
Make your espresso by your preferred method. Whilst hot, dissolve the sugar in it. Allow to cool. Test for sweetness and strength, and add a little water if too strong.
Place the liquid into shallow ice trays or cake tins and put into the freezer. Allow the coffee to partially freeze, about 20–25 minutes. Mash this with a fork to break up the ice crystals, then return to the freezer and leave for a further 20 minutes. Repeat this process, mashing up the frozen coffee, returning to the freezer and freezing, until you have a hard, dry, crystalline granita. Use immediately. Serve with crème fraîche.