Rating: 4 stars
29 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 3
  • 29 Ratings
Kay Chun

Gallery

Credit: Charles Maraia

Recipe Summary

hands-on:
20 mins
total:
2 hrs 30 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

Nutrition Facts

calcium 7mg; 106 calories; carbohydrates 27g; sodium 1mg.
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