Espresso With Lemon Recipes

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ESPRESSO WITH LEMON



Espresso with Lemon image

Espresso with lemon is a delicious variant of the typical cup of espresso coffee. The lemon itself is used as a garnish. It can add citrus notes to your beverage to balance out its bitterness and intensity.

Provided by Kat

Categories     Coffee

Time 5m

Number Of Ingredients 2

1 -2 Shots of Espresso
1 Slice of Lemon

Steps:

  • Brew 1-2 shots of Espresso.
  • Once you have your espresso, slice the lemon as you so see fit. However, only using just the peel is standard, and I recommend that first before you start experimenting.
  • If you do want to try a genuinely top-notch Espresso Romano, I recommend a Sorrento lemon. These Italian lemons have a distinct flavor that can hold its own alongside a good espresso.

Nutrition Facts : Calories 10 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 12 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

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

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.

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

Categories     Food & Cooking     Drink Recipes

Number Of Ingredients 3

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.

HOT CHOCOLATE WITH ESPRESSO, LEMON, AND ANISE



Hot Chocolate with Espresso, Lemon, and Anise image

Categories     Coffee     Milk/Cream     Hot Drink     Alcoholic     Chocolate     Dessert     Lemon     Pernod     Winter     Bon Appétit     Drink     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings.

Number Of Ingredients 7

4 cups milk (do not use low-fat or nonfat)
3/4 cup sugar
4 ounces unsweetened chocolate, finely chopped
2 ounces semisweet chocolate, finely chopped
2 tablespoons instant espresso powder
5 1/2-inch-wide strips lemon peel
6 tablespoons anise-flavored liqueur (such as sambuca)

Steps:

  • Combine all ingredients except liqueur in heavy large saucepan. Whisk over medium-high heat until chocolate melts and mixture is smooth and comes to boil. Remove from heat; mix in liqueur. Divide among cups and serve.

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

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.

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