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This refreshingly light summertime dessert is kind of like a coffee sno-cone.
2 cups warm espresso or strong coffee
1/2 cup sugar
2 tablespoons coffee liqueur (acceptable substitutions: bourbon, orange liqueur, hazelnut liqueur, flavored syrups, vanilla, etc.)
1 teaspoon orange or lemon zest
Combine all of the ingredients in a pot and warm slightly until the sugar melts. Pour into a metal pan — 8" square or 9" x 13". Place the pan in the freezer and allow to freeze for about 30 minutes. Remove the pan from the freezer and, using a fork, scrape off any ice crystals that have formed. Return the pan to the freezer and repeat scraping the mixture every 30 minutes until all the liquid has frozen (approximately 3 hours). Once all the liquid is frozen, remove the mixture and place into a metal bowl, fluffing it vigorously with the fork. Return the mixture to the freezer for approximately 30 more minutes before serving. The final mixture should look like a fluffy pile of brown crystals. Scoop the mixture into wine glasses and top with whipped cream.