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Espresso Syrup


Use this recipe for our Individual Chocolate-Espresso Charlottes.

  • Yield: Makes about 2/3 cup

Photography: Anita Calero

Source: Martha Stewart Weddings, Fall 2007


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


  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.

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