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.