This dessert reminds Joyce Goldstein of Rome in summer. She would step up to the counter at Tazza d'Oro, near the Pantheon, and order a coffee granita every day. Italians would serve the granita with a dollop of plain or vanilla-flavored whipped cream, but this lemon cream is a take on the American habit of serving lemon peel with espresso. It's a terrible thing to do to good coffee but a lovely way to garnish frozen coffee ice. Beautiful Desserts
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 or quickly pulse it in a food processor. The lemon cream can be refrigerated for up to 1 hour.