Espresso Granite

Directions

1. 1
   Combine the espresso, sugar and Sambuca.
2. 2
   Refrigerate until chilled.
3. 3
   Pour the espresso mixture into a large shallow pan and place in the freezer.
4. 4
   Stir every 20 minutes until there is no liquid in bottom of the pan, about 1 hour.
5. 5
   Spoon the granite into four chilled dessert glasses.
6. 6
   Top with a dollop of whipped cream and serve.