1 1/2 cups (375 ml) espresso or strong coffee

1/2 cup (125 ml) sugar

1 cup (250 ml) ice cream, slightly softened

In a bowl, combine the coffee and sugar until the sugar has completely dissolved. If necessary, reheat slightly.

Pour into a 20-cm (8-inch) square baking dish. Cover and freeze for 4 hours or until the granita has completely frozen.

With a fork, scrape the surface of the granita to break the ice into crystals. Spoon into cold dessert bowls and top with ice cream. Serve immediately.

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