ICED ESPRESSO

I love coffee… well, I am addicted to coffee.  Not to the brewed coffee but to espresso.  I restrict myself to no more than 2 a day, but I could drink so much more.  Only the smell of a freshly brewed espresso in the morning sets the day in the right direction.  You know what I mean, right?  I obviously like all things made with coffee too… and when it is a very hot summer… why not have an iced espresso instead of a warm one??  This is the last recipe of the series about the Sicilian Street Food New Year’s Eve Party I organised for this month’s Foodbuzz 24×24 event!  This is my mom’s recipe.  She used to make it in summer when we used to spend our holidays in Sicily.  I love it as it is really “icy”, and when you shake it just before serving it, the ice crystals break and the coffee becomes like a granita.  It is also sweeter and milder than a normal espresso, so it won’t keep you awake too long.  Just remember… serve it in small shots.

Ingredients (3 servings):
3 espresso shots
½ shot of water
4 to 5 tsp sugar

Mix all the ingredients together in a plastic shaker and let them cool down.

Put the shaker in the freezer for at least 2 hours and defrost 30 minutes before serving.

Shake well to break the ice crystals and serve in an espresso cup.

Related Posts:

• IL SICILIANO COCKTAIL
• POMEGRANATE MARTINI
• Affogato al Caffe
• Espresso and Frangelico Mousse
• GELATINA DI CAFFÈ – COFFEE JELLO