Recipe by Anna Gill
Time: 15 minutes, plus 2 to 3 hours freezing
3 cups freshly brewed strong coffee
1/2 cup sugar, or to taste
1 tablespoon cocoa powder, optional
1. Stir coffee, sugar and cocoa together; taste and add more sugar if necessary.
2. Pour mixture into shallow metal or glass pan or bowl. Freeze about 30 minutes, or until ice crystals begin to form at the edges. Gently stir the crystals back into the liquid, not breaking them up entirely.
3. Continue to stir and break up clumps of crystals every half-hour or so. When the entire mixture has the texture of soft crushed ice, it's ready to serve.
Leave a Reply.
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.