Sorbetto Espresso Or Italian Ice Food

SIMPLE SORBETTO

Simple Sorbetto image

Provided by Giada De Laurentiis

Categories dessert

Time 5m

Yield 2 servings

Number Of Ingredients 4

Ingredients

One 10-ounce bag frozen mixed berries
1/4 cup pure maple syrup
Pinch kosher salt
1 tablespoon vodka, optional (see Cook's Note)

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.

SORBETTO ESPRESSO OR ITALIAN ICE

Sorbetto Espresso or Italian Ice image

This light and frosty dessert is the perfect ending to a summer meal. It will take a few hours, so plan to make this espresso sorbet ahead of time so you can enjoy it later. Of course you can always use an ice crean maker if you have one.

Provided by Annacia

Categories Frozen Desserts

Time 4h

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

6 tablespoons espresso ground coffee
4 tablespoons brown sugar
1 quart boiling water
1 cup whipped cream
cocoa powder (optional)

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.

Nutrition Facts : Calories 60.7, Fat 2.2, SaturatedFat 1.4, Cholesterol 7.6, Sodium 20.3, Carbohydrate 10.3, Sugar 9.7, Protein 0.3

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