Ingredients:

• 3/4 cup – Sugar
• 1.5 cup – water
• 2.5 strong (espresso) cup – coffee
• 1/4 cup – black coffee
• 1 tsp – gelatin crystals

Method:

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

Recipe courtesy of Sify Bawarchi