Dinner On The Run

Espresso Granita

3 cups very strong hot coffee
1 cup sugar
2 tbsp liqueur (optional)

Mix coffee with sugar until sugar dissolves. Stir in liqueur if using. Pour into a shallow tray about 30 x 18cm and freeze until slushy, about 2 hours.

Stir with a fork, breaking up icy lumps, and freeze until firm. To serve, shave off a fine ice from the surface with a fork or spoon, scoop into serving glasses. (If mixture is very hard turn on to a chopping board and chop, then crush with a fork.)

Storage: Granita will keep for several weeks in a covered container in the freezer. Break up just before serving.