It’s common to make granitas with fresh fruit — watermelon, berries and citrus are all popular flavors. I like to make mine with espresso. This dessert is for coffee lovers like myself. It definitely packs a punch. I prefer mine less sweet so I use only 1/3 cup sugar for 4 cups of coffee. If you prefer your espresso sweeter, feel free to add more sugar. I recently bought a box of demerara sugar, a natural, unrefined sugar common in Britain. It has a slight molasses flavor, which works well in this dish. If you don’t have it, you can substitute turbinado sugar or any sugar that you have.
Because I like a slight mocha flavor with my espresso, I stir in a little unsweetened cocoa powder. Not only does it taste good, but it’s good for you too. Cocoa powder, which is made from the cocoa bean, is filled with a type of plant nutrient called flavonoids. The flavonoids found in chocolate (called flavanols) have antioxidant properties that help the body resist damage from normal bodily processes and environmental contaminants. They also have beneficial effects on cardiovascular health such as lowering blood pressure and improving blood flow to the brain and heart. To complement the espresso and cocoa, I also add a secret ingredient: a bit of cinnamon.