Serve this espresso martini popsicle recipe as a slush in espresso cups or make smaller ones as a nice after dinner treat with coffee
- Super-fine sugar 3 tbsp
- Strong espresso 125ml, cooled
- Gin 2 tbsp
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Place the sugar and 4 tbsp water in a small saucepan. Let the sugar dissolve over low heat, then bring to a boil. Remove from the heat and pour into a cocktail shaker.
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Strain the cooled espresso through a fine sieve. Add the gin and espresso to the cocktail shaker and shake well.
-
Pour into two popsicle moulds. Place the moulds in the freezer. Let set for 2 hours, insert the popsicle sticks, and allow to freeze until completely solid (about 4 more hours).
Recipe taken from Poptails by Laura Fyfe, published by Octopus Publishing Group. Priced £8.99.
You will need
- Super-fine sugar 3 tbsp
- Strong espresso 125ml, cooled
- Gin 2 tbsp
Method
-
Place the sugar and 4 tbsp water in a small saucepan. Let the sugar dissolve over low heat, then bring to a boil. Remove from the heat and pour into a cocktail shaker.
-
Strain the cooled espresso through a fine sieve. Add the gin and espresso to the cocktail shaker and shake well.
-
Pour into two popsicle moulds. Place the moulds in the freezer. Let set for 2 hours, insert the popsicle sticks, and allow to freeze until completely solid (about 4 more hours).
