4 c  Cold; strong espresso
1 1/2 c  Superfine sugar

Stir the sugar and espresso together until the sugar is completely
dissolved. Pour this mixture into a shallow dish, such as a 8″x8″ baking
pan. Place the pan in the freezer. After 30 minutes stir the mixture, using
a fork, to mix all the ice crystals that have formed around the edges into
the rest. Repeat this every 30 minutes until the whole mixture is frozen in
slushy grains. This will take 6-8 hours. It is best served when ready as
the ice crystals freeze together when left overnight. It is crunchy and has
a coarser texture than a sorbet but tastes wonderful.