Ouzo frappé

Ouzo frappé

Oúzo fráppe

Lyndey and Blair's Taste of Greece
Chris Chen

Ouzo jelly was the starting point for this idea, as was the ubiquitous ‘Greek frappé’ drunk everywhere in Greece. Use glasses to get the full visual effect of a Greek frappé.

Coffee–ouzo jelly


Quantity Ingredient
1 1/2 cups water
1/2 cup sugar
2 tablespoons greek coffee powder, (see Lyndey’s note)
1/3 cup ouzo
2 sheets leaf gelatine

White chocolate–ouzo frappé

Quantity Ingredient
2 cups cream
1/3 cup caster sugar
180g white chocolate, broken into pieces
1 sheet leaf gelatine
1/4 teaspoon vanilla essence
2 tablespoons ouzo


  1. To make the jelly, combine the water and sugar in a medium saucepan and stir over a medium heat for 5–6 minutes, or until the mixture comes to a simmer. Simmer for 5 minutes. Remove from the heat and stir in the coffee powder and ouzo. Soak the gelatine sheets in ice-cold water for 5 minutes, then squeeze out the excess water. Add the gelatine to the coffee mixture, and whisk to thoroughly combine.
  2. Place six 1-cup glasses on a tray. Divide the jelly among the glasses. Refrigerate for 1–2 hours to set the jelly.
  3. Once the jelly is set, make the frappé. Heat the cream, sugar and chocolate in a small saucepan over a low heat and stir until the sugar and chocolate have completely melted. Remove from the heat, then cool the mixture. Soak the gelatine sheet in icecold water for 5 minutes, squeeze out the excess water, add the gelatine to the chocolate mixture along with the vanilla and ouzo, and whisk to thoroughly combine.
  4. Gently pour the white chocolate mixture over the coffee jelly. Refrigerate for 2–3 hours to set.

Lyndey’s note

  • You can replace the Greek coffee powder with 60 ml strong espresso, if you like.
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