Espresso Slushy

Espresso Slushy
Photo: Charles Maraia
Hands On Time:
20 mins
Total Time:
2 hrs 30 mins
6 serves


  • ¾ cup sugar

  • cup instant espresso

  • ¼ cup lemon juice

  • 2 tablespoons lemon zest

  • 1 pint heavy cream (optional)


  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

Nutrition Facts (per serving)

106 Calories
27g Carbs
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.

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