Espresso Granita
  
 
    1      pound         espresso coffee -- freshly and finely
                         -- ground
    1      quart         boiling water
    1      cup           superfine sugar -- up to 1-1/2
    1      cup           heavy cream -- stiffly whipped
 
 Place 1/2 coffee in Melior-type coffee pot with 1/2 water and brew for 10
 minutes.  (To make coffee, simply push down plunger.) Repeat with remaining
 coffee.  The final brew should be very strong.  Mix in sugar until coffee
 tastes a little too sweet.  Freeze coffee mixture in ice cream churn,
 following directions of manufacturer, until it is firm and grainy.  Serve
 granita in champagne glasses with a swirl of unsweetened whipped cream.