Try this Espresso Granita #2 recipe, or contribute your own.
Suggest a better descriptionStir the sugar and espresso together until the sugar is completely dissolved. Pour this mixture into a shallow dish, such as a 8"x8" baking pan. Place the pan in the freezer. After 30 minutes stir the mixture, using a fork, to mix all the ice crystals that have formed around the edges into the rest. Repeat this every 30 minutes until the whole mixture is frozen in slushy grains. This will take 6-8 hours. It is best served when ready as the ice crystals freeze together when left overnight. It is crunchy and has a coarser texture than a sorbet but tastes wonderful. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (84g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 327 | ||
Calories from Fat: 1 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.8mg | 0 % | |
Potassium 1.7mg | 0 % | |
Total Carbohydrate 83.7g | 25 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 83.7g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 327
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