Serving Size : 6
1-1/2 cups ground espresso
1/3 cup sugar
5 cups boiling water
whipped cream, sweetened to taste
Combine espresso, sugar, and water in top part of double-boiler. Steep over simmering water for 30 minutes. Cool. Strain trough a strainer lined with a triple thickness of cheesecloth. Freeze in ice-cube tray until almost firm. Remove to bowl and beat until smooth. Return to trays and freeze until almost firm; the ice should be a little on the mushy side. Spoon into glasses and top with whipped cream.