A refreshing treat and great way to use up leftover coffee.
2 cups espresso or strong black coffee, at room temperature
1/2 cup sugar
1 teaspoon orange or lemon zest
2 tablespoons coffee or hazelnut liqueur (optional)
Add sugar to coffee and stir until dissolved. Add zest and liqueur. Pour into a shallow baking metal baking dish and freeze for 30 minutes. Using a fork, scrape up ice crystals from sides and bottom of pan. Return to freezer and continue scraping and stirring every 30 minutes for 3 to 4 hours, or until mixture is frozen through. Scraping and tossing the crystals creates a fluffy, granular texture. Once granita is frozen through, toss once more with fork and allow the crystals to “dry” in the freezer for 30 minutes before serving.
Serve with whipping cream.