No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Espresso Syrup

  • yield: Makes about 2/3 cup
Photography: Anita Calero

advertisement

advertisement

Ingredients

  • 1/2 cup freshly brewed strong espresso
  • 1/4 cup sugar
  • 1/4 cup water

Directions

  1. Step 1

    Bring espresso, sugar, and water to a boil in a saucepan, stirring to dissolve sugar. Let cool. Syrup can be refrigerated in an airtight container for up to 2 weeks.

Source
Martha Stewart Weddings, Fall 2007

Related Topics

advertisement

advertisement