Coffee Sorbet Recipes

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CHOCOLATE SORBET

Provided by Ina Garten

Categories     dessert

Time 3h20m

Yield 3 servings

Number Of Ingredients 8



Chocolate Sorbet image

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.

1 cup sugar
1/2 cup very good cocoa powder (recommended: Pernigotti)
1/4 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon kosher salt
2 cups water
1/4 cup brewed espresso (1 shot)
11/2 tablespoons coffee liqueur (recommended: Tia Maria)

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



Coffee Sorbet image

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

1 cup half-and-half
1 cup sugar
1 pinch salt
1 teaspoon instant espresso
3 cups strong coffee, cooled
1/2 lemon, juice of, strained

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