Mamas Granita | gianna1.com

It's a really hot day here in Georgia....

Ready to serve ......

Espresso Granita

The other day my daughter texted me for a recipe my mother used to make on the hot summer days, especially on a Sunday. We had this tiny freezer box in a small refrigerator in our apartment. We did not have air conditioning, so we got out of the kitchen as soon as the midday Sunday dinner was over. My mama would make a strong espresso coffee and mix in lots of sugar, stirring until it melted. She would place the coffee in a small metal pan. She would then make room in the little freezer to accommodate the pan filled with cooled coffee mixture.

Hot, hot summer days. One of my favorite spots for breakfast in Cape May.

Directions and Ingredients

3 cups of strong espresso coffee

4 TBS white sugar, or to taste

Small metal pan, large enough to hold three cups of coffee

Your prettiest wine glasses

First things first.......

Make room in your freezer to fit pan filled with liquid.

After 30 minutes, check the coffee with a fork. Try scraping (raking), just to feel what you'll be doing every 30 minutes. This procedure will take about another 2.5 hours in total to create ice shavings.

Pour in equal amounts to serve. You may add whipped cream, if you desire. You can also sprinkle some Sambuca or Annisette.

Scraping iced coffee after 2 hours...needs more time

Dad, my two sisters on my mom's birthday; love her crown?

Comments

02.08.2020 22:04

Maria Fauci

Looks for refreshing! Made your vodka sauce today. Was a hit! Hope all is well.

03.08.2020 00:11

Jan Conte

That makes me so happy. Hope all is well with your new grandson. We're hanging in there.

Let's get baking!

Preheat the oven to 350 degrees

1 whole thin skinned orange, remove the stem and cut in quarters. Keep the skin on the oranges.

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil.

Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.

Add to the processor:

2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

Process all dry ingredients until they are entirely incorporated into the batter.

Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*

Preheat the oven to 350 degrees. Place in the center rack of the oven. Bake for 30-40 minutes, depending on your oven.

Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth. Pour onto the cooled fresh orange cake.

Cooking with Love

with Gianna Conte (Jan)