Café freddo served with a dollop of mascarpone cheese and a sprig of fresh mint
The first time I had a café freddo, or ‘cold coffee’ as it is translated in Italian, was in the charming town of Positano on the Amalfi Coast. My friend Deanna and I were enjoying lunch at a vibrant café overlooking the beach after a day of shopping, people watching, and exploring. We had just finished eating lunch but were hungry for something sweet—not too sweet, not too heavy, but something just right. She suggested a café freddo. The first sip was unforgettable.
This concoction is very similar to what we know as a granita, or frozen, shaved coffee. Sweetened ever so slightly with simple syrup and touch of espresso vodka, this refreshing treat will have you smiling from ear-to-ear. From that day on, the majority of my lunch excursions with friends ended with a café freddo. All it takes to make at home are few simple ingredients, a freezer, and a bit of time.
(To view this recipe, click on the blue title of the blog post above*)
Cafe Freddo
Ingredients:
- Leftover coffee or espresso
- Sugar
- Water
- Espresso Vodka or Kahlua
- Fresh mint and mascarpone cheese, for serving
Directions:
- Place your leftover coffee in a small Tupperware. To make a simple syrup, combine equal parts granulated sugar and water in a small saucepan. Cook over medium heat until the sugar dissolves, stirring constantly.
- Sweeten the leftover coffee to your liking with the simple syrup. Add 1 Tablespoon or so in of vodka or Kahlua. Stir, cover the Tupperware with its top and freeze for at least 4 hours, or overnight.
- Using a fork, scrape out some of the café freddo into a serving dish. Garnish with mint and mascarpone cheese if desired.
Tagged: coffee, cold, cold coffee, dessert, drink, espresso, espresso vodka, frozen coffee, Italian, mascarpone cheese, simple syrup
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