Espresso

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Summers in Barcelona are warm. People here complain all the time about the heat and humidity, and I have to repress an eye roll every time I hear it, reminding myself that they’ve never experienced the brutality of a Florida summer. Inevitably they never believe me when I try to explain it to them. With the constant sea breeze, I find the summer months quite bearable here, but that doesn’t lessen my desire to eat gelato every single day. In order to not go completely broke in the face of this weakness, I’ve committed to making frozen yogurt at home from now on. I must thank my good friend poet Tasha Graff for cluing me in.

I’ve tried to make this recipe as simple as possible, but feel free to adjust to taste. I used eucalyptus honey and demerara sugar, but you can use whatever you have on hand. However a mild variety of honey is best. I prefer my frozen yogurt on the less sweet side, so if you like it sweeter, you could increase the sugar to ⅔ cup. I also made this version without an ice cream maker, which takes a bit more time but is equally delicious. If I’m struggling to eat it all (which doesn’t happen), I’ll pop it into the blender with some milk and a frozen banana for breakfast. But then, I’ll make almost anything into a smoothie…

Espresso Frozen Yogurt

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Serves 4

  • 1 cup Greek-style yogurt
  • 1 cup espresso, preferably Illy or another good quality brand
  • ½ cup sugar
  • 2 tablespoons honey
  • 2 teaspoons espresso grounds
  • pinch of salt

Make the espresso and then pour into a heat-safe bowl. While it’s still hot, add the sugar and the honey and stir until fully dissolved. Let cool and then add the yogurt, coffee grounds, and the salt. Stir until well blended. Place in a freezer safe container and freeze for five hours, removing every half an hour or so to stir well, breaking up any ice crystals.

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