Espresso Martini Granita with Kahlua & Ice Cream

https://www.notquitenigella.com/2011/12/30/a-new-years-espresso-kahlua-granita/

Espresso Martini Granita

Adapted from Kitchen Coquette by Katrina Meynink, published by Allen & Unwin $39.99

Serves 4

  • 1 cup water

  • 1/2 cup caster or superfine sugar

  • 1/2 cup espresso (I used my Nespresso CitiZ with the new seasonal "dark chocolate" coffee pod)

  • 1/2 cup Kahlua or Baileys

  • Four scoops of ice cream to serve (I used some Booza ice cream balls in halva flavour)

  • chocolate shavings to serve

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Step 1 - In a small saucepan, dissolve the sugar in the water and bring to the boil until it becomes syrupy-about 5 minutes or so will do. Add the espresso and Kahlua or Baileys and mix and cool. Freeze in a freezer proof container or a rectangular metal tray until it becomes crystals and break up with a fork -repeat this once or twice over the next few hours. Serve in individual glasses with a scoop of ice cream and chocolate shavings.

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Nespresso CitiZ courtesy of Nespresso

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© Lorraine Elliott