When not in Rome, make a coffee slushy at home

A sweet, potent slush inspired by the shaved coffee ice served at Tazza d’Oro coffee bar in Rome. Adapted from “The Joy of Coffee” by Corby Kummer.

2cups water

1/2cup sugar

1cup freshly brewed coffee, brewed with 6 tablespoons ground coffee

1teaspoon vanilla extract

1/2cup heavy cream, lightly whipped

In a small saucepan over medium heat, combine 1 cup of the water with the sugar and cook, stirring, 2 to 3 minutes, until the sugar has dissolved. Transfer to a container, cover and refrigerate for 1 1/2 to 3 hours, until chilled. Add the brewed coffee, vanilla extract and the remaining 1 cup water, stirring to combine. Transfer to a 9-by-13-inch metal pan or freezer-proof container.

Freeze for 3 to 4 hours, stirring and scraping the mixture every 30 to 40 minutes (at first with a fork and later with a spatula) to achieve a grainy consistency.

To serve, divide among chilled bowls or glasses and top each serving with a small dollop of lightly whipped cream.

Makes 1 quart, 16 servings. Per serving: 50 calories, 0g protein, 6g carbohydrates, 3g fat, 10mg cholesterol, 2g saturated fat, 3mg sodium, 0g dietary fiber