COFFEE ITALIAN ICE
Starbucks Restaurant Copycat Recipe
1/4 cup sugar
2 tablespoons instant espresso coffee powder
1/2 cup boiling water
1 cup cold water
5 strawberries (optional)
In a small bowl combine sugar and coffee powder. Add boiling water; stir until dissolved. Stir in cold water. Pour mixture into a 9 x 5 x 3 inch loaf pan. Freeze about 2 hours or until firm. Break frozen mixture into small chunks; place in a chilled medium mixing bowl. Beat with electric mixer on low speed until fluffy. Freeze mixture for 2 hours or until firm.
To serve, scrape or scoop ice into small dessert dishes. If desired, garnish each serving with a strawberry. Makes 5 (1/2 cup) servings. Make ahead directions: Pack into an airtight freezer container. Seal, label, and freeze up to 1 month.