This iced lemon espresso summer coffee shocks your taste buds awake like sunlight before makeup.
It blends bold espresso, citrus sass, and icy confidence, refusing sweetness and unnecessary small talk.
Basically, it’s refreshing chaos with excellent boundaries and zero apologies.
Iced Lemon Espresso Summer Coffee Recipe
A bright vegan summer drink combining chilled espresso, fresh lemon, and ice for a crisp, energizing coffee twist.
Ingredients
- Fresh espresso shots: 2 shots 60 ml
- Cold filtered water: ¾ cup
- Fresh lemon juice: 2 tablespoons
- Lemon zest: ½ teaspoon
- Maple syrup or agave: 1–2 teaspoons
- Ice cubes: 1½ cups
- Fresh mint optional: 4 leaves
Instructions
- Brew espresso shots and let them cool slightly.
- Fill serving glasses with ice cubes.
- Add cold water to each glass.
- Pour lemon juice evenly over ice.
- Add maple syrup if using.
- Slowly pour espresso over the mixture.
- Sprinkle lemon zest on top.
- Stir gently before sipping.
- Garnish with mint if feeling fancy.
Notes
Nutritional Values (Per Serving)
- Calories: 55 kcal
- Total Fat: 0.3 g
- Saturated Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.8 g
- Protein: 0.6 g
Vitamins & Minerals (Per Serving – %DV, Max 5)
- Vitamin C: 35%
- Potassium: 8%
- Magnesium: 6%
- Niacin: 10%
- Riboflavin: 7%
Additional Notes / Tips to Enhance the Flavor
- Use lightly roasted espresso for smoother citrus balance.
- Skip sweetener if you enjoy bold, slightly rebellious flavors.
- Best served when the heat is unbearable and patience is nonexistent.
