Sorbetto Espresso Or Italian Ice Food

SIMPLE SORBETTO

Steps:

• Add the berries, syrup, salt and vodka, if using, to a high-speed blender. Pulse the mixture to create a coarse puree. Scrape down the sides of the blender with a rubber spatula. Continue to pulse, scraping down the sides as needed, until smooth and scoop-able. Enjoy immediately or store in the freezer in an airtight container.

ITALIAN ICE

Steps:

• In a saucepan, dissolve sugar in water.
• Add fruit juice, strawberries, or chocolate.
• If adding fruit juice, let stand 5 minutes, then strain out rind.
• Pour mixture into freezing tray & freeze, stirring frequently until mixture is thick & mushy.
• Serve in chilled champagne glasses with appropriate garnish.

SORBETTO ESPRESSO OR ITALIAN ICE

Steps:

• In a bowl, combine the ground coffee and brown sugar.
• Add boiling water and mix. Let steep until water has cooled, then strain out coffee grounds and add in the cream for a sorbetto or omitt it for am Italian Ice.
• Pour the mixture into a shallow pan or dish, and freeze for at least 3 hours. A deeper container will take longer to freeze.
• If you want the ice remenber to keed scraping the mix with a fork several times during freezing.
• When the sorbet is nearly frozen (still scoop able), serve into tall chilled glasses and top with whipped cream and a sprinkle of cocoa if desired.

BEST ITALIAN ICE RECIPE

Steps:

• Dissolve icebreaker sours into 7 up until completely dissolved.
• Add Hawaiian Punch mix, sugar to solution, adding water to dissolve completely.
• Freeze in cups or other suitable containers for 1 to 3 hours, stirring solution every half our to prevent settling of solutes.