Espresso Martini Granita
Adapted from Kitchen Coquette by Katrina Meynink, published by Allen & Unwin $39.99
Serves 4
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1 cup water
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1/2 cup caster or superfine sugar
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1/2 cup espresso (I used my Nespresso CitiZ with the new seasonal "dark chocolate" coffee pod)
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1/2 cup Kahlua or Baileys
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Four scoops of ice cream to serve (I used some Booza ice cream balls in halva flavour)
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chocolate shavings to serve
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.