Ingredients:

• 3/4 cup – Sugar
• 1.5 cups – water
• 2.5 cups – strong (espresso) coffee
• 1/4 cup – coffee liqueur
• 5 gm – China grass crystals
• 1 tbsp – chocolate flakes

Method:

1. Combine the sugar and 1.25 cups water in a small, heavy saucepan. Place over medium heat and stir until the sugar is completely dissolved.
2. Boil the syrup for 5 minutes, then remove from heat.
3. Add the coffee and liqueur.
4. Sprinkle China grass over 1/4 cup water.
5. Allow to expand and dissolve over low heat till transparent.
6. Add to coffee mixture.
7. Refrigerate until set but not frozen hard.
8. Beat to a mush and reset in freezer till softly frozen.
9. Scoop into deep bowls and serve right away or put in tall glass and beat to a slush
10. Garnish with chocolate flakes
11. Serve immediately.
12. Can be stored for 2-3 days.

Recipe courtesy of Saroj Kering