From Italian Cooking and Living, December 2002/January 2003
- 11/2 cups espresso
- 3 tablespoons sugar
Start by brewing the espresso stronger than you might drink it.
While it's still hot, dissolve the sugar in it, adjusting to your personal taste.
Pour the sweetened espresso mix into ice cube trays, and fill each tray only
halfway or less. Freeze overnight. Release the cubes into a blender, and pulse
until the cubes are just broken up with no remaining large pieces (be careful
not to process for too long, as the cubes will turn to slush). Serve in a wine
or parfait glass. Serves 4
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