Lemon Iced Coffee Shakerato: A Refreshing Citrus Twist on a Classic Coffee
Category: Desserts
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Lemon zest (preferably Sorrento or untreated lemon) | 60g |
| Granulated sugar | 250g |
| Water (for syrup) | 125ml |
| Lemon zest (for candied peel) | 70g |
| Water (for boiling zest) | 500ml |
| Granulated sugar (for candied peel) | 250g |
| Dark chocolate (for dipping) | As needed |
| Strong brewed coffee (fresh) | 200ml |
| Ice cubes | 24 cubes |
Instructions
Step 1: Prepare the Lemon Syrup
To begin, you’ll need to prepare the lemon-flavored syrup a day before making the lemon iced coffee shakerato. This step ensures that the syrup has enough time to infuse and develop its flavors.
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Zest the Lemon: Take a lemon, ideally one that is untreated (Sorrento lemons are a great option if available, as they are sweeter). Use a vegetable peeler to carefully remove the zest, ensuring only the yellow part of the skin is used and none of the bitter white pith.
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Make the Syrup: In a small saucepan, combine the sugar and water. Add the zest to the saucepan and heat over medium-low heat, stirring occasionally until the sugar is completely dissolved.
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Infuse the Syrup: Once the syrup is ready, transfer it to a bowl, cover with plastic wrap, and allow it to rest in the refrigerator overnight. The syrup should infuse with the zesty lemon flavor as it chills.
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Storage Tip: You will have more syrup than needed for this recipe. Store the leftover syrup in an airtight glass jar in the refrigerator. It will keep for up to one month, with the zest fully submerged in the syrup.
Step 2: Prepare the Candied Lemon Peels
For an extra touch of citrus sweetness, we’ll make candied lemon peels, which will also be used as a garnish for the finished drink.
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Prepare the Lemon Peels: Peel another lemon, removing the pith and leaving only the zest. Slice the zest into thin strips, about 1 cm wide.
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Blanch the Zest: Bring a saucepan of water to a boil, then add the lemon zest. Allow it to boil for 3 minutes. Drain the zest and repeat the process two more times, changing the water each time. This process helps reduce the bitterness of the peel.
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Candy the Zest: In another saucepan, combine sugar and water. Add the blanched zest to the pan and simmer until the zest becomes translucent and the syrup thickens. This process should take around 20 minutes.
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Dry the Candied Zest: Once the zest is candied, use a slotted spoon to transfer it to a cooling rack. Let the pieces cool and dry for at least 30 minutes.
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Dip in Chocolate (Optional): While the zest is cooling, melt dark chocolate in a microwave-safe bowl, ensuring the temperature does not exceed 31°C (88°F). Dip the candied zest halfway into the melted chocolate, and place it back on the rack to set.
Step 3: Brew the Coffee
For the iced coffee itself, you’ll need to brew a strong, full-bodied coffee to balance the sweetness of the lemon syrup.
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Prepare the Coffee: Fill the base of your moka pot with cold, filtered water, making sure not to exceed the safety valve. Add your ground coffee to the filter basket, being careful not to press it down or puncture the surface with a spoon.
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Brew the Coffee: Assemble the moka pot and place it over a low flame. Avoid using high heat to ensure the coffee rises slowly, creating a rich and smooth brew. Once brewed, the coffee will
