Granita al Caffè con Brioche Siciliana

In a saucepan, combine 500g water and 200g granulated sugar. Heat gently, stirring until the granulated sugar is completely dissolved. Remove from heat and let cool.

Once the sugar syrup has cooled, combine it with 300g freshly brewed espresso coffee in a shallow metal pan or freezer-safe container.

Place the mixture in the freezer. After 30 minutes, remove the pan and use a fork to scrape the ice crystals that have formed around the edges towards the center.