Ingredients

2 cups lukewarm espresso or strong black coffee
1/2 cup sugar
2 tablespoons coffee flavored liqueur
1 teaspoon orange or lemon zest

Directions

Combine all ingredients and
stir until sugar melts. Pour mixture into 9 by 13-inch metal pan and place on level shelf
in freezer for half an hour. (Mixture should only come about 1/4-inch up the side of the
pan.) Remove and use a dinner fork to scrape any ice crystals that have formed on the side
or bottom of the pan. Return to freezer and repeat scraping every 20 to 30 minutes for 3
to 4 hours. Once mixture is thoroughly frozen, fluff with a fork and allow flakes to "dry"
in freezer another half hour before serving. When served, the granita should look like a
fluffy pile of dry brown crystals.

Scoop into goblets and top with barely sweetened whipped cream, add additional citrus zest
if desired.