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
- 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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