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Espresso Slushy

Photo: Charles Maraia
Yield Makes 6 servings

Ingredients

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.