- Place the shallow dish into the freezer along with your serving glasses.
- Brew the espresso — we'd recommend using an automatic espresso machine for this recipe, but any espresso machine would work.
- In a saucepan, stir and dissolve the sugar into the coffee over a low heat. Set aside to cool.
- Once room temperature, pour the coffee mixture into the dish and freeze for 40 minutes. Check to see if there are any ice crystals forming around the edge. If there are, gently bring them into the liquid center using a fork. Place the granita back into the freezer.
- Have another look again in about 20 minutes and repeat the same process as step 3. Keep doing this until the entire mixture is a mass of coffee crystals with no remaining liquid parts. Once this has been achieved, you can serve or tip the granita into a plastic, lidded box and store in the freezer until needed.
- Serve the granita in the pre-chilled glasses
- Top with the sweetened whipped cream if using.
For an indulgent topping you can add vanilla seeds or a couple of drops of vanilla essence to your sweetened whipped cream. For an extra-indulgent treat, you might also like to add a splash of your favorite liqueur to the granita.