Espresso Granita

Directions

1. 1
   Place the espresso in a medium heatproof bowl, and pour the hot water over it.
2. 2
   Let stand to extract as much flavor as possible without becoming bitter, about 30 minutes.
3. 3
   The brew should be very strong; it will be diluted with the simple syrup.
4. 4
   Strain through a fine-mesh sieve into a deep-sided 9 x 12-inch metal baking pan, and discard the espresso grounds.
5. 5
   Add the simple syrup, and stir until well combined.
6. 6
   Place in the freezer, uncovered, until the mixture is nearly set, at least 4 hours, whisking it every hour.
7. 7
   Remove the mixture from the freezer, and scrape the surface with the tines of a fork until it is the texture of shaved ice.
8. 8
   (If necessary, the mixture can be frozen overnight without whisking; remove it from freezer in the morning, and let sit at room temperature about 10 minutes to allow it to soften before scraping.)
9. 9
   Serve.