Ingredients:
- 2 C water
- 1 C sugar
- 1 C heavy whipping cream
- 1 Cup of "good" Cabernet (make sure it is one you would drink, not cooking wine)
- 1/4 C fresh brewed espresso
- 1 T cocoa powder
- 1 t vanilla extract
- 1 t lemon zest (plus more for garnish)
- Chocolate shavings (for garnish---you can use a vegetable peeler and any chocolate bar/candy)
- In a small sauce pan, combine water and 2/3 C sugar to make a syrup (it is not a simple syrup, which is typically equal parts sugar and water...that would be too sweet for this recipe).
- Bring to a simmer, stirring frequently until sugar dissolves.
- Set aside to cool to room temperature.
- Brew 2 double espresso shots and set aside to cool to room temperature.
- In a small bowl, combine cocoa powder and 2 T of syrup.
- Whisk well (and it will take effort) to thoroughly combine. You do not want any granules of cocoa powder, so be sure to whisk until completely smooth.
- In a glass baking dish, combine cocoa mixture, 1 C syrup, wine, and 1/4 C espresso.
- Whisk until well combined. It will become a dull red/brick color, but will deepen during the freezing process.
- Place covered in freezer for two hours.
- Remove cover and scrape with a fork using back and forth and diagonal motions.
- Re-cover the mix and place back in the freezer for at least one hour.
- In a medium mixing bowl, combine whipping cream, 1/3 C sugar, vanilla extract and 1 t of lemon zest.
- Beat on low, and gradually increase speed until you have solid peaks (about 3-4 minutes).
- Remove granita from freezer and repeat scraping process.
- Scoop into a cappuccino mug or into a wine glass.
- Top with a dollop of whipped cream.
- Garnish with chocolate shavings and lemon zest.
