Combine espresso and sugar, stirring until sugar melts. Add liqueur

and lemon peel. Taste and adjust sugar. Cool to room temperature;

cover and chill until cool, about an hour.

Remove and discard lemon peel. Freeze until ice crystals form around

edge of bowl.

Remove from freezer. Beat with an electric miser on high speed until

slushy. Return to freezer and freeze up to 2 hours; beat again until

slushy. Repeat one more time. Cover and refrigerate overnight.

At serving time, in cold bowl, with cold beaters, beat cream on high

speed until stiff.

Spoon granita into stemmed glasses. Top with dollops of whipped cream

and serve immediately.

New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris

0-9627403-1-4 Formatted by Carolyn Shaw 3-96.