1 cup of sugar
1/2 cup of whipped cream
3/4 cup of espresso (or coffee)
1 1/2 cup of water
Stir water and sugar in a medium sauce pan over medium heat until sugar dissolves and syrup boils for 1 minute. Cool syrup, mix in coffee. Pour mixture into med sized metal bowl and freeze until mixture is solid, about 3 hours. You can stir the mixture occasionally to form coarse flakes. Pile frozen coffee granita into stemmed glasses and top with whipped cream.