Coffee Sorbet Food
CHOCOLATE SORBET
Steps:
- In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 2 cups water and the espresso. Cook over low heat until the ingredients are dissolved. Off the heat, stir in the coffee liqueur. Transfer to plastic containers and refrigerate until very cold.
- Freeze the mixture in an ice cream freezer according to the manufacturer's directions. The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight, until firm enough to scoop.
COFFEE SORBET
A real winner, have the coffee, a little too strong, but drinkable. This also makes a lovely iced coffee, simply chilled overnight in the refrigerator, use ice cubes made with a mixture of coffe and water, or serve neat.
Provided by Tuck Burnette
Categories Frozen Desserts
Time 1h
Yield 4 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Put the cream, sugar, and salt into a small saucepan.
- Bring just to the simmer, to dissolve the sugar, then remove from heat. Add the coffee powder.
- Combine all ingredients into a container to chill. Freeze according to manufacturers instructions, then transfer to a covered jar, to chill thoroughly before consuming.
Nutrition Facts : Calories 184.4, Fat 4.7, SaturatedFat 2.9, Cholesterol 14.9, Sodium 45.2, Carbohydrate 35.6, Fiber 0.1, Sugar 33.5, Protein 1.4
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