Makes 4 servings

This refreshing granita will melt on your tongue like snow. A nice touch is to chill the serving glasses in advance.

¼ cup plus 2 tablespoons (2 shots) freshly brewed espresso

2/3 cup hot water

2 tablespoons sugar, or more to taste

Combine all the ingredients; stir to dissolve the sugar. Taste to adjust the sweetening; the flavor should be semisweet. Let cool to room temperature.

Pour the mixture into a 9- by 5-inch loaf pan, cover, and place in the freezer. After 30 minutes, or after the mixture has frozen around the edges, remove the pan from the freezer and scrape the mixture with a fork, moving it from the edge to the center. Repeat this 3 or 4 times, about once per hour, until the mixture is completely frozen and the ice crystals are fluffy.

Transfer to a covered freezer container and freeze for about an hour longer to dry the crystals.

To serve, scrape again with a fork and scoop into small glasses or demitasse cups. It melts quickly, so serve immediately.

For best results, serve the granita the same day it is made.