COFFEE ICE


In a small saucepan, bring water and sugar slowly up to high heat to let the sugar dissolve. Remove pan from heat and slightly cool. Add coffee to sugar mixture and pour into a shallow, non-reative bowl. Freeze for about 4 hours, stirring every 40 minutes or so, unitl almost firm. Use ice cream scoop and put 1 to 3 scoops depending on the size of your glass and ice cream scoop) into a fancy glass or parfait that has been waiting for 20-30 minutes in the freezer. Serve with a dollop of whipped cream you can add 1 to 2 tablespoons of Kahlua for extra flair and decadentflavor) and a twist of lemon zest as garnish. Enjoy!

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