1.Combine sugar and the water in a small saucepan over low heat, stirring, until sugar is dissolved. Remove from heat, stir in coffee, cool to room temperature.
2.Pour coffee mixture into a shallow metal tray; cover, freeze for 6 hours, scraping with a fork every hour.
3.Scrape granita with a fork; spoon into glasses, drizzle each with 2 teaspoons of cream; serve granita immediately.
To make the strong espresso coffee, dissolve 3 teaspoons instant espresso coffee into cup boiling water. This granita is a delicious alternative to regular coffee for brunch when entertaining friends in the warmer months. Use granita within 1 month of making.