Espresso Slushy

Espresso Slushy Recipe
Photo: Charles Maraia

Recipe from

Real Simple

Nutritional Information

Calcium 7 mg
Calories 106
Caloriesfromfat 0 %
Carbohydrate 27 g
Cholesterol 0 mg
Fat 0 g
Fiber 0 g
Iron 0 mg
Protein 0 mg
Satfat 0 g
Sodium 1 mg

Ingredients

3/4 cup sugar
1/3 cup instant espresso
1/4 cup lemon juice
2 tablespoons lemon zest
1 pint heavy cream (optional)

Preparation

In a medium saucepan over high heat, combine the sugar and 6 cups of water. Bring to a boil. Cook until all the sugar dissolves. Remove from heat, add the espresso, mix, and let steep for 10 minutes. Strain the liquid into a shallow pan (about 2 inches high). Add the lemon juice and zest.

Place the pan in the freezer. Using a fork, crush the mixture every 30 minutes until it is firm but not frozen hard (should be slightly slushy), about 2 hours. To serve, spoon the slush into glasses or bowls. Drizzle with cream and garnish with more zest if desired.

Note:

Kay Chun,

June 2001
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