Coffee Granita with Whipped Topping

Instructions

1. Combine the espresso, brown sugar, and salt in a medium bowl; stir until the sugar is dissolved. Cool to room temperature, then cover and refrigerate until thoroughly chilled, about 1 hour.
2. Pour the coffee mixture into an 8-inch square baking pan. Cover tightly with foil and freeze until frozen along the edges, about 1 hour. With a fork, scrape the ice at the edges in toward the center. Repeat every 30 minutes, until the granita is semifirm, about 2 hours.
3. Use a fork to scrape across the surface of the granita, transferring the ice shards to 4 glass dishes or wineglasses. Top each serving with 2 tablespoons whipped topping and serve at once. Yields 3⁄4 cup granita and 2 tablespoons whipped topping per serving.