Espresso Granita

Recipe and photo by Christine Dionese.

1 1/4 cups espresso
1/2 cup bourbon
1/2 cup organic sugar
2-3 tablespoons Royal Rose Fenugreek Simple Syrup

1. Mix all of your ingredients together in a glass or stainless bowl.
2. In a stainless, ceramic or glass dish spread mixture and freeze, stirring with a fork every 30-45 minutes.
3. Granita will be ready after 3 hours, but if you have time, wait for about 4 hours to achieve optimal texture.
4. Before serving, fork through mixture to be sure large ice crystals have not formed and place in serving glasses or bowls.