2006-10-07 06:37:25 · 3 answers · asked by Tyara 2 in Food & Drink ➔ Non-Alcoholic Drinks
The only way I'm aware of is to serve a cup of espresso with a twist of lemon peel. I enjoy it from time to time -- you squeeze the lemon peel so that the oils in the outer portion of the rind (the "zest," it's called) spray down into the cup. It makes the espresso taste very fresh and aromatic.
I've heard this called "espresso Gheve," but I've also heard that term used for espresso made with ground cardamom. (And neither Google nor Yahoo can find any documents with the words "espresso gheve" in them, so I can't find an attribution on line.) I have a packet of Turkish coffee with ground cardamom, and it's delicious, but cardamom is a seed, not a fruit.
Other than that, the best use for fruit in espresso would be to squeeze the fruit into juice, ferment it, distill it, and then add it to the espresso. A shot of orange liqueur in strong coffee is marvelous...
2006-10-07 11:38:46 · answer #1 · answered by Scott F 5 · 0⤊ 0⤋
I ate a cuban resturant once, and they served their espresso w/ lemon and oranges. It was good, but strange.
-Angela
http://www.espressogifts.com
2006-10-09 06:13:11 · answer #2 · answered by Biancoa 4 · 0⤊ 0⤋
a fruity one
2006-10-10 08:58:42 · answer #3 · answered by ehgringodude007 2 · 0⤊ 0⤋