Instructions: In a small bowl, stir the sugar into the coffee. Cool and place in refrigerator to chill.

Pour espresso mixture into a shallow metal baking pan and freeze, stirring with a fork every 1/2 hour, until mixture is coarse ice crystals, but not frozen hard, about 3 to 4 hours.

To serve, scoop granite into serving bowls. Serve with Crema on top, and lemon twists on the side.

This recipe yields 4 to 6 servings.

Comments: Granite is coarse, crystalline ice, made without egg whites or milk products. It is made without an ice cream maker.

Since granite has a low sugar content, compared to ice cream, it freezes quickly.

History of ice cream: Before the freezer, Italians used to send runners to the mountains to get snow. They would flavor the snow with honey or fruit to make iced desserts.

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