Steps
- Let 250ml of brewed espresso cool to room temperature. Whisk in 70g of sugar until dissolved, then whisk in 250ml of water.
- Churn in an ice cream maker according to its instructions for about 30 minutes, until finely icy and scoopable.
- Whip 200ml of cold heavy cream, gradually adding 30g of icing sugar, until stiff peaks form. Half-fill glasses with granita and add the whipped cream on top.