Espresso With Lemon Food

ICED LEMON ESPRESSO

Iced Lemon Espresso image

An update of the Italian-American caffé Romano, an espresso served with a bit of lemon peel, this fizzy incarnation blends tart lemon soda with a cool shot. It tastes bright and full-bodied, like an amplified Arnold Palmer. Mix one up-it's sunshine in a glass.

Provided by Martha Stewart

Number Of Ingredients 3

Ingredients

1 cup lemon soda (such as San Pelligrino)
1 1/2 ounces cold espresso
1 or 2 lemon wheels, to serve

Steps:

Pour lemon soda over ice and top with espresso. Stir, add a lemon wheel (or two) and enjoy.

LEMON-ESPRESSO BITES

Lemon-Espresso Bites image

For a twist on the tradition of serving Italian coffee with a strip of lemon peel, sandwich rich chocolate-espresso ganache between lemon cookies.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 35m

Yield Makes about 16

Number Of Ingredients 10

Ingredients

1 cup sliced blanched almonds
2 tablespoons granulated sugar
1 cup confectioners' sugar, plus more for dusting
3 large egg whites
Pinch of salt
1/2 teaspoon pure vanilla extract
Zest of 1 lemon, plus 1 teaspoon fresh lemon juice (preferably Meyer)
6 tablespoons heavy cream
2/3 cup chopped bittersweet chocolate
1 teaspoon instant espresso powder

Steps:

Process almonds and 1 tablespoon granulated sugar in a food processor until finely ground. Transfer to a medium bowl; stir in confectioners' sugar. Put egg whites and salt into bowl of mixer fitted with whisk attachment; beat on medium until soft peaks form. Add remaining granulated sugar; beat until stiff peaks form. Mix in vanilla and lemon juice. Fold in almond mixture in 2 batches. Stir in zest.
Preheat oven to 300 degrees. Put batter in a pastry bag fitted with a 1 1/2- inch round tip (Ateco tip #803 or #804); pipe 2-inch rounds onto a nonstick baking sheet. Bake until golden and set, about 15 minutes. Let cool on a wire rack.
Bring cream to a boil in a pan. Pour over chocolate and espresso in a heatproof bowl; whisk. Transfer to freezer and stir occasionally until thickened, about 6 minutes.
Spread 2 teaspoons filling onto bottom of half of the cookies. Sandwich with remaining cookies. Dust with confectioners' sugar.

EASY ESPRESSO

Easy Espresso image

Capture the classic taste of espresso without the hassle of expensive brewing equipment! For best flavor, serve espresso immediately. Pour leftover espresso in ice cube trays and freeze to use later in cold drinks.-:Taste of Home Test Kitchen

Provided by Taste of Home

Categories Breakfast Brunch Desserts

Time 10m

Yield 4 servings.

Number Of Ingredients 3

Ingredients

1/2 cup ground coffee (French or other dark roast)
1-1/2 cups cold water
Lemon twists, optional

Steps:

Place ground coffee in the filter of a drip coffeemaker. Add water; brew according to manufacturer's instructions. Serve immediately in espresso cups with lemon twists if desired.

Nutrition Facts : Calories 7 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

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