Espresso Slushy

Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 7mg
  • Calories: 106
  • Calories from fat: 0%
  • Carbohydrate: 27g
  • Cholesterol: 0mg
  • Fat: 0g
  • Fiber: 0g
  • Iron: 0mg
  • Protein: 0mg
  • Saturated fat: 0g
  • Sodium: 1mg

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

  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.
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