Both bold and refreshing, this sweet coffee cooler is enjoyed by the locals on hot summer days in Sicily. This recipe first appeared in our Jan/Feb 2013 issue along with our article The World of Coffee.
- 1⁄2 cup sugar
- 1⁄3 cup strong brewed espresso
- Whipped cream and chocolate-covered espresso beans, for garnish
Heat sugar and 1 cup water in a 2-qt. pan over medium-high heat. Dissolve sugar, stir in coffee; cool. Pour into an 8" x 8" baking dish; freeze. Stir mixture every hour as crystals form. Spoon into glasses; top with whipped cream and beans.