Espresso Slushy
Serves 6|
Hands-On Time:
20m
|
Total Time:
2hr
30m
Ingredients
- 3/4 cup sugar
- 1/3 cup instant espresso
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- 1 pint heavy cream (optional)
Directions
- 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.6
Nutritional Information
- Per Serving
- Calories 106Calories From Fat 0%
- Calcium 7mg
- Carbohydrate 27g
- Cholesterol 0mg
- Fat 0g
- Fiber 0g
- Iron 0mg
- Protein 0mg
- Sat Fat 0g
- Sodium 1mg
What does this mean? See Nutrition 101.
Quick Tip
Buy organic: The grains that dairy cows eat can be treated with chemicals, which have a residual presence in milk and dairy
products.
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