based on a recipe from The Perfect Scoop
Makes about 2 quarts
1 cup of freshly brewed espresso
3 cups of freshly brewed very strong coffee (I used 2-3 times the normal coffee amount)
1 1/2 cups sugar
Mix all ingredients together while the coffee and espresso are still warm. Stir until the sugar is well dissolved. Cool the mixture to room temperature or cooler.
Pour the mixture into a 9″x13″ pan and place it in the freezer. (Alternatively, it may be easier to put the pan in the freezer and then pour the mix, to avoid sloshing.)
Freeze for 1 hour, then take a fork and break up any ice crystals that have formed around the edges of the pan. Drag them towards the center of the pan. The mixture will still be almost all liquid so be careful if you need to remove the pan from the freezer to break up the crystals.
From this point on, every 30 minutes rake the mixture with a fork, breaking up the crystals and pulling them to the center of the pan. It will take a few hours for the mixture to completely freeze.