Granita Al Cioccolato


1 pt. Plus six tbs. water
2 oz. cocoa
1/2 cup sugar
Two tbs. chocolate liqueur
whipped cream

How to make Granita al Cioccolato:

Bring 6 tbs. water to a boil and stir in the cocoa. When dissolved, add 1 pt: water and the sugar. Let cool.

Blend all the ingredients, making sure that the sugar is completely dissolved. Strain the syrup into a flat pan and place it in the freezer. Scrape occasionally while freezing and churn before serving.

Serve topped with whipped cream.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at