Espresso Granita (Coffee Ice)
Adapted from "Leone's Italian Cookbook"
by Gene Leone (Harper & Row, 1967)

4 cups (1 L) espresso coffee, or very strong freshly brewed coffee
Rind of 1/2 lemon, cut into very thin slivers
4 Tbs (60 ml) sugar
1/2 cup (125 ml) apricot or peach brandy (optional)

Pour the hot coffee over the lemon rind and allow to steep for 15
minutes.  Add the sugar and stir well.  Freeze for about 1+1/2 hours. Remove from the freezer before it turns solid and, using a fork, beat in 1/4 cup (60 ml) of the brandy.  Return to the freezer.  As the mixture freezes, stir it with the fork every 15 minutes until the mixture is frozen and granular in texture.  To serve, scoop the granita into individual serving dishes or wine glasses and pour about 1 tablespoon (15 ml) of the brandy over it.  Serves 4 to 6.