Food Recipes Espresso Slushy 3.9 (29) Add your rating & review By Kay Chun Kay Chun Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She has previously worked at Bon Appetit and Food & Wine Magazine. Highlights: * 15 years of experience * Work has been featured in Real Simple, Delish, Epicurious, and more * Former Test Kitchen senior editor at Food & Wine * Former deputy food editor at Bon Appetit * Contributor at The New York Times Cooking Real Simple's Editorial Guidelines Updated on August 29, 2014 Print Rate It Share Share Tweet Pin Email Photo: Charles Maraia Hands On Time: 20 mins Total Time: 2 hrs 30 mins Yield: 6 serves Jump to Nutrition Facts Ingredients ¾ cup sugar ⅓ cup instant espresso ¼ 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 Rate it Print Nutrition Facts (per serving) 106 Calories 27g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 106 % Daily Value * Sodium 1mg 0% Total Carbohydrate 27g 10% Calcium 7mg 1% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.