Espresso Slushy

espresso-slushy-0
Photo by Charles Maraia
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  • Serves 6
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    Nutritional Information

    Per Serving

    • Calories 106 calories
    • Calories 0 calories from fat
    • Fat 0 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 1 mg
    • Protein 0 mg
    • Carbohydrate 27 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 7 mg

Ingredients

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

Directions

  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.6