In the hot, dry summers in Sicily, an icy slush of strong espresso and simple syrup is the perfect refresher. It’s often served as a parfait layered with rich, lightly sweetened whipped cream.
½ cup sugar.⅓ 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.