Maple-Espresso Granita with Cardamom Whipped Cream

Maple-Espresso Granita with Cardamom Whipped Cream

3-4 small servings

1 cup brewed espresso
1⁄4 cup maple syrup
1 cup heavy whipping cream
2 tablespoons powdered sugar
1⁄2-1 teaspoon cardamom

For Granita:
Start by brewing espresso in Moka pot. In a medium bowl mix espresso and maple syrup. Place the bowl in the freezer for 1⁄2 hour. Using a fork give the coffee mixture a good stir every 1⁄2 hour for 2-3 hours. The mixture will begin to freeze and turn into flaky ice crystals. Once mixture is thoroughly frozen, fluff with a fork and allow flakes to "dry" in freezer another half hour before serving. At this point you can wrap and keep it in the freezer until ready to serve. When served, the granita should look like a fluffy pile of dry brown crystals.

For whipped cream:
Whip cream, powdered sugar and cardamom using an electric mixer. Cardamom can have different levels of intensity depending on freshness and type, so I like to start with 1⁄2 teaspoon of cardamom and taste—then add more if needed.

To serve:
Scoop some granita into a small bowl. Top with whipped cream. Enjoy!

Note: Remember this is pure espresso, which is very caffeinated, so it is best enjoyed in small amounts if you are sensitive to caffeine. In Sicily, where granita is a speciality, locals start their hot summer days with granita câ brioscia, or granita with brioche.