Lemon shaken coffee can be considered a fresh and bold drink, ideal to sip during summer break. The coffee/lemon combination is quite unusual, but the contrasting flavours give off their goodness! The lemon syrup sweetens and enhances the bitterest aroma of the coffee leaving a fruity aftertaste in the mouth!

All shaken with ice makes this #coffee perfectly refreshing.

INGREDIENTS:

for the lemon flavoured syrup:
– 60 g lemon zest
– 250 g sugar
– 125 ml water

for the candied lemon peels:
– 70 g lemon zest
– 500 ml water
– 250 g sugar
– dark chocolate

for shaken coffee:
– 200 ml coffee
– 24 ice cubes

INSTRUCTIONS:

To prepare the lemon shake coffee, start by preparing the lemon flavoured syrup the day before the shake coffee. Take a lemon, preferably untreated, and remove the peel with a potato peeler and cut the julienne peel.

Then take a saucepan and pour the sugar in it.

Add the water, cut the peel and boil it for at least 9 minutes. Then transfer it to a bowl and cover it with cling film. The syrup will need to rest overnight in the fridge before it can be used. With the indicated measurements you should obtain a higher quantity of syrup than the one that will be needed in the preparation of the shaken coffee. The left over syrup can be stored in the fridge for 1 month with the zest completely immersed and well closed in a glass jar.

To prepare the candied lemon peels: take a lemon, remove the pulp but keep the white part and the rind, then cut into strips about 1 cm thick. Take a saucepan, fill it with water and put the lemon peels in it, let them boil 3 times and change the water every time.

Now pour the sugar into another saucepan and add the water. Add the lemon peels that you have blanched and let them simmer for about 60 minutes in the syrup of water and sugar.

Once candied, transfer them with a strainer from the pan to a grate to drain them. In the meantime, melt the dark chocolate; when the peels are dry, dip ¾ of them into the chocolate and place them on a sheet of baking paper to let the chocolate solidify.

To prepare the lemon shaken coffee, start with the coffee, then make it with the mocha.

Now take the lemon zest syrup that you left to rest in the fridge for 1 night and strain 80 ml (the amount needed for 4 shaken coffees) with a sieve, in order to separate it from the zests.

At this point take a shaker and in order to prepare 1 coffee shaker, pour 5/6 ice cubes, then add 20 ml of lemon syrup and 50 ml of coffee prepared with mocha, still hot.

Now shake well and strongly. Pour the coffee into a martini cup: if you have shaken well, you will get 1 cm of foam. Once garnished with zest, your lemon shaken coffee is ready to be served and enjoyed with candied lemon peels!

For a more classic version of shaké coffee, you can read this recipe: Click here!