Espresso Granita

Directions

1. 1
   Combine the sugar, water, and cocoa in a medium saucepan and bring to a boil, stirring to dissolve the sugar.
2. 2
   Cook until the syrup is clear.
3. 3
   Remove from the heat and stir in the espresso and vanilla.
4. 4
   Let cool to room temperature.
5. 5
   Transfer to a container, cover, and refrigerate until thoroughly chilled, about 3 hours.
6. 6
   Pour into a 9-inch nonreactive square pan, cover with aluminum foil or plastic wrap, and place in the freezer.
7. 7
   Once an hour, stir with a fork, scraping the crystals from the sides of the pan into the liquid center.
8. 8
   Repeat 2 or 3 times until the entire mass is set into small, light crystals, 2 to 3 hours.
9. 9
   Serve at once or transfer to a container, cover, and freeze.
10. 10
    To serve, spoon into chilled parfait or other decorative glasses, letting it mound on the surface, and pour 1 teaspoon of brandy over each serving.
11. 11
    Top with whipped cream, if desired.