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Espresso Slushy

Posted September 27, 2013 by
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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

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Posted in :

Beverages
  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Ready Time: 20

Ingredients

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

Recipe Steps:

Ingredients Purchased Location:

  • Tesco Superstore Skimpot Rd, Dunstable, Luton, Bedford LU5 4JU, United Kingdom

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