Serves 4

Ingredients:
4 cups freshly brewed Illy dark roast (tostatura scura) espresso
1 1/2 cups sugar
Whipped cream
4 spirals of lemon rind

Stir sugar into very hot brewed espresso to dissolve (if necessary, put espresso and sugar into saucepan over low heat until sugar dissolves.)
Allow sweetened coffee to cool.
Pour into a 13 by 9-inch glass, or similar flat, baking dish.
Place dish into freezer for 20-30 minutes until it begins to freeze.
Using a sturdy fork, drag tines across surface to create coffee-flavored ice crystals.
Continue to freeze, breaking up the ice crystals with a fork every 20 minutes or so.
Alternatively, freeze about 40 minutes and then break up frozen granita into a food processor. Pulse several times until mixture forms ice crystals.

Serve granita in a chilled, stemmed glass or bowl with a dollop of whipped cream and a lemon rind spiral. Mulino Pan di Stella or other biscotti would be a good accompaniment.