1. Place 1/2 coffee in Melior-type coffee pot with 1/2 water, & brew for 10 minutes. (To make coffee, simply push down plunger.) Repeat with remaining coffee. The final brew should be very strong.
2. Mix in sugar until coffee tastes a little too sweet.
3. Freeze coffee mixture in ice cream churn, following directions of manufacturer, until it is firm & grainy. Serve granita in champagne glasses with a swirl of unsweetened whipped cream.
UPSTAIRS AT THE PUDDING
HOLYOKE ST., CAMBRIDGE
WINE: GRAPPA
From the <Micro Cookbook Collection of Italian Recipes>.
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