|Water||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Brewed espresso||3 Cup (48 tbs), cooled|
|Anisette liqueur||1 Teaspoon|
In a medium saucepan combine the water and sugar.
Cook and stir over medium heat until sugar is dissolved.
Remove from heat; cool about 30 minutes.
Stir in espresso and, if desired, anisette liqueur.
Pour into a 13x9x2-inch pan.
Cover and freeze about 1 1/2 hours or until mixture is slushy on the edges.
Stir, scraping the frozen mixture off bottom and sides of pan.
Cover and freeze for 3 to 3 1/2 hours or until all of the mixture is slushy, stirring every 30 minutes.
Cover and freeze for at least 6 hours or until firm.Before serving, let granita stand at room temperature for 5 to 10 minutes.
Scrape the surface of the granita and spoon into chilled dessert dishes.