1/2 cup (125 ml) espresso or strong coffee, hot

1/2 cup (125 ml) sugar

1/2 cup (125 ml) water

5,5 oz (150 g) silken tofu

In a blender, purée all the ingredients. Divide among four espresso cups.

Insert an espresso teaspoon or a wooden stick in each cup. Freeze for 6 hours.

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