As a university student, I spent a sweltering summer in Florence. Then a city without air conditioning, relief took the form of granita, an Italian ice flavored with espresso or lemon. More icy and granular than sorbet, granita has its origins in Sicily, a region that knows a few things about cooling off in the heat.

The dog days of August are a perfect time to try this low-calorie, nonfat treat. The following Granita di Café recipe is the easier variation, requiring just brewed coffee or espresso for flavoring. Lemon granita requires a little more elbow grease, but both are perfect summer quenchers.

GRANITA DI CAFE
2 cups espresso or strong black coffee, cooled to room temperature
1/2 cup sugar
2 tablespoons coffee-flavored liqueur (optional)
1 teaspoon lemon zest to garnish

In a medium saucepan, combine the espresso, sugar and coffee liqueur, if using. Heat over low heat until sugar melts. Pour the mixture into a 9x12" or other large, flat dish so that the mixture doesn't come up too high along the sides of the pan- you will need room for stirring. Place the pan in the freezer, making sure it is level, for 30 minutes. After 30 minutes, carefully remove pan and place it on a steady surface. Use a fork to stir the mixture thoroughly, making sure to break up any ice crystals that have formed along the side or bottom of container. Return the pan to the freezer and repeat the stirring every 30 minutes, making sure you break up any large chunks that form, for 3 to 4 hours or until mixture is thoroughly frozen. Fluff with a fork and spoon into small coffee cups or ice cream dishes and garnish with lemon zest. Serve immediately or return to the freezer in serving dishes for up to four days. (Serves 6)

GRANITA DI LIMONE
1 cup lemon juice, preferably freshly squeezed
1/2 cup sugar
3/4 cup water

In a medium saucepan, add the water and the sugar and stir to combine; make sure to put the stirring spoon aside. Heat the mixture over medium high heat without stirring until mixture reaches a boil. Again, without stirring, cook mixture for about 5 minutes or until sugar is completely dissolved. Remove from heat and allow to cool. When cool, add the lemon juice and stir with a clean spoon. Pour the mixture into a 9x12" or other large, flat dish so that the mixture doesn't come up too high along the sides of the pan-you will need room for stirring. Place the pan in the freezer, making sure it is level, for 30 minutes. After 30 minutes, carefully remove pan and place it on a steady surface. Use a fork to stir the mixture thoroughly, making sure to break up any ice crystals that have formed along the side or bottom of container. Return the pan to the freezer and repeat the stirring every 30 minutes, making sure you break up any large chunks that form, for 3 to 4 hours or until mixture is thoroughly frozen. Fluff with a fork and spoon into small coffee cups or ice cream dishes. Serve immediately or return to the freezer in serving dishes for up to 4 days. (Serves 6)
From Italian Cooking & Living magazine

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