3 c. hot strong-brewed espresso
1/2 to 2/3 c. sugar or your favorite sweetener
Whipped cream, for serving
Sweeten the coffee with the sugar to taste while hot, stirring to dissolve the sugar. Cover and chill thoroughly in the refrigerator. Pour the coffee into an ice cube tray and freeze. Put coffee ice cubes in food processor or blender and process until it just turns slushy. Spoon it into goblets, top with a spoonful of whipped cream and serve.