COFFEE GRANITA

4 cups hot, freshly brewed espresso or strong coffee
1/2 cup sugar

In medium bowl, combine espresso and sugar, stirring to dissolve sugar. Set aside to cool.

Pour into 9-inch round or square baking dish. Freeze until mixture becomes slushy around edges, about 30 minutes.

Stir to break up ice crystals. Continue freezing, stirring mixture every 20 minutes, until it is completely slushy, about 1 hour.

Makes 1 quart, about 4 servings

Source: Cool Kitchen: Cool Kitchen: No Oven, No Stove, No Sweat!: 125 Delicious, No-Work Recipes for Summertime or Anytime by Lauren Chapman