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.