Espresso Granita with Whipped Cream

In a medium stainless steel bowl, combine the espresso with 1/4 cup of the sugar and stir until the sugar dissolves. Taste and add more sugar if desired. Let cool slightly, then refrigerate until chilled.
Pour the espresso into a 9-by-9-inch square baking dish and freeze until ice crystals begin to form around the edges, about 45 minutes. Using a fork, stir to break up the crystals. Return the granita to the freezer and stir again after it begins to harden, 30 minutes. Continue freezing, stirring every 15 minutes, until the granita is completely frozen, with a texture of light shards, about 1 hour. Spoon the granita into glasses, top with whipped cream and serve

Make Ahead The granita can be frozen for up to 2 days. If it solidifies, thaw it slightly in the refrigerator and break it up with a fork.