Cocoa cinnamon granita

Ingredients

For 1 serving

• Unsweetened cocoa powder10 g
• Sugar25 g
• Cinnamon1 pinch

Method

1. In a small pan mix the sugar, cocoa and cinnamon while dry, so the cocoa does not form lumps, then pour in a scant glass of water in a thin stream, whisking.
2. Bring to the boil over medium heat, stirring all the time, and simmer for 1 minute, until the cocoa has dissolved and the liquid looks glossy.
3. Turn off the heat and let it cool completely, about 30 minutes; you can speed this up by standing the pan in a bowl of cold water.
4. Pour into a shallow metal or plastic container and put it in the freezer.
5. After 30 minutes scrape it with a fork, pulling the crystals from the edges into the centre; repeat every 30 minutes for about 3 hours, until the granita is all fine, dark crystals.