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Ingredients:

• 16 coffee ice cubes

• 3 cups extra-strength coffee, cooled to room temperature

The trick to perfect iced coffee is to use freshly brewed, extra-strength coffee. If you use yesterday’s surplus or anything older than 3 hours, you’ll find it has lost its flavor and tastes flat.

To avoid a watery drink, use coffee ice cubes. Fresh leftover coffee can be frozen into ice cubes and used with regular-strength coffee to make a refreshing summer drink. For a special treat, a scoop of vanilla ice cream gives a wonderful contrast in flavor and color.

Place 4 coffee ice cubes into each of 4 tall, chilled glasses. Pour 3/4 cup of the coffee into each glass and serve

A Sicilian classic, coffee granita is wonderful served in a fresh brioche for breakfast on a hot day, or as an after-dinner refreshment in small elegant glasses.  Pamela Sheldon-Johns

• 4 cups hot freshly brewed espresso or strong coffee
• 1/2 cup sugar

Method

In a medium bowl combine the espresso and sugar, stirring to dissolve the sugar.  Set aside to cool.  Pour into a 9-inch round or square baking dish.  Freeze until the mixture becomes slushy around edges, about 30 minutes.  Stir to break up the ice crystals.  Continue freezing, stirring the mixture every 20 minutes, until it is slushy, about 1 hour.

Makes 1 quart, serves 4

A surprisingly delicious and refreshing Indonesian coffee drink, gets its richness and body from avocado.

Ingredients:

• 1/2 ripe large California avocado
• 1/3 cup espresso or 1 cup strong brewed coffee, cooled
• 1/2 cup sweetened condensed (not evaporated) milk
• 2 cups ice cubes
• 2 teaspoons vanilla

Preparation:

• Scoop avocado flesh into a blender, then purée with remaining ingredients until completely smooth, about 1 minute.

Hope you enjoy this delicious drink.