2 c Brewed espresso
1/4 c Sugar
1/2 ts Ground cinnamon
In a saucepan over medium heat, simmer all ingredients just to dissolve. Place mixture in
a metal dish, cover and freeze for at least 5 hours, stirring the outer frozen mixture into the
centre every half hour, until firm but not solidly frozen. Just before serving, scrape the
mixture with a fork to lighten the texture. Makes 4 (1/2 cup) servings.