Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Espresso coffee -- freshly and
                        ground
   1                    Quart boiling water
     1/2  cup           Superfine sugar
   1      cup           Heavy cream -- stiffly
					

Preparation:

1. Place 1/2 coffee in Melior-type coffee pot with 1/2 water and brew for 10 minutes. (To make coffee, simply push down plunger.) Repeat with remaining coffee. The final brew should be very strong. 2. Mix in sugar until coffee tastes a little too sweet. 3. Freeze coffee mixture in ice cream churn, following directions of man- ufacturer, until it is firm and grainy. Serve granita in champagne glasses with a swirl of unsweetened whipped cream.