Espresso granita

Method

1. Put the sugar and 150ml water in a small pan over a low heat. Stir to dissolve the sugar, then increase the heat and boil for 1 minute. Cool.
2. Put the ground coffee, 500ml water and the orange zest in a pan over a high heat. Bring to the boil, and boil for 1 minute. Remove from the heat and set aside until it’s cold.
3. Strain the cold coffee mixture through a muslin-lined sieve into a shallow freezerproof container. Mix in the sugar syrup, cover, and freeze for 2 hours. Gently scrape the frozen edges into the centre and break into smaller crystals with a fork. Freeze for a further 30 minutes and repeat 2-3 times, until crunchy and icy.
4. To serve, transfer to the fridge for 5 minutes, then fork over again. Divide between glasses and top with a dollop of whipped cream, if you like.