Coffee granita

Put strong freshly brewed coffee in a bowl.

Add an optional couple of tablespoons of coffee liqueur and the sugar; whisk until the sugar dissolves, a few minutes if the coffee is cold.

Pour into a casserole or baking dish, about 8x12 or 9x13.

Freeze uncovered about an hour and 15 minutes, until slushy around the outside.

Fork around the edges, breaking up the frozen pieces and stirring them into the liquid; crush bigger chunks with the back of the fork.

Return to the freezer and repeat every 30 minutes, about four or five times, until the texture is right; more forking gives a lighter, more granular result.

Optionally wrap in plastic and freeze overnight.

Serve in clear glasses, garnished with a little sweetened whipped cream and a dusting of cocoa.