café carajillo granitarating:
20 measures of espresso or strong black coffee (approx 700ml)
100g caster sugar
4 good measures of Pernod or Ricard or Spanish anís, such as patxaran
Chocolate-covered coffee beans to serve (optional)
Put the sugar in a bowl. Make espresso in the usual way and tip in to the sugar, stirring until dissolved. Add your Pernod, Ricard or anís and mix well. Pour the mixture in to a shallow tray and place in the freezer. Stir the mixture every hour or so; this disturbs the setting process so it forms a kind of slushy sorbet.
Serve in a martini glass or similar and scatter over a few of the chocolate-covered coffee beans.