Coffee Sorbet is a refreshing and intense treat that combines the bold flavor of coffee with the light, icy texture of sorbet. Perfect for coffee lovers, this sorbet is a delightful way to enjoy the taste of coffee in a chilled, dairy-free form. It’s ideal for a sophisticated dessert or a cool pick-me-up on a warm day.
Equipment:
- Medium saucepan
- Whisk
- Mixing bowl
- Ice cream maker
- Freezer-safe container
Ingredients:
- 2 cups strong brewed coffee (use your favorite blend)
- 1 cup granulated sugar
- 1/4 cup corn syrup (optional, helps with texture)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: 1 tablespoon coffee liqueur (such as Kahlúa) for enhanced flavor and smoother texture
Instructions:
- Brew the Coffee:
- Brew 2 cups of strong coffee using your preferred method. The stronger the coffee, the more intense the flavor of the sorbet.
- Dissolve the Sugar:
- In a medium saucepan, combine the hot coffee, sugar, and corn syrup (if using). Whisk the mixture over medium heat until the sugar is completely dissolved. This should take about 2-3 minutes.
- Add Flavorings:
- Remove the saucepan from heat and stir in the vanilla extract, salt, and coffee liqueur (if using). The liqueur adds a subtle depth of flavor and helps keep the sorbet smooth.
- Chill the Mixture:
- Pour the coffee mixture into a mixing bowl and let it cool to room temperature. Once cooled, cover and refrigerate the mixture for at least 2 hours, or until thoroughly chilled. For best results, chill the mixture overnight.
- Churn the Sorbet:
- Once the coffee mixture is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. The sorbet should reach a smooth, soft-serve consistency after churning.
- Freeze the Sorbet:
- Transfer the churned sorbet to a freezer-safe container. Cover the surface with plastic wrap or parchment paper to prevent ice crystals from forming. Freeze for at least 2-4 hours, or until firm.
- Serve:
- Scoop the coffee sorbet into bowls or cones and serve immediately. For an extra indulgence, garnish with chocolate shavings, a drizzle of chocolate syrup, or a dollop of whipped cream.
Tips:
- Texture Tip: The addition of coffee liqueur or a similar alcohol helps to lower the freezing point, making the sorbet easier to scoop. However, if you prefer a non-alcoholic version, you can skip this step.
- Storage: Coffee sorbet can be stored in the freezer for up to a week. Let it sit at room temperature for a few minutes before scooping if it becomes too firm.
- Variations: For a mocha twist, add 2 tablespoons of unsweetened cocoa powder to the coffee mixture while heating.
Coffee Sorbet is a simple yet sophisticated dessert that’s perfect for coffee enthusiasts. With its bold flavor and refreshing texture, this sorbet is an excellent alternative to traditional ice cream, offering a dairy-free, low-fat option that still satisfies your sweet tooth. Enjoy a scoop of this cool treat after a meal or as a midday pick-me-up!
Coffee Sorbet
Coffee Sorbet is a refreshing and intense treat that combines the bold flavor of coffee with the light, icy texture of sorbet.
Equipment
- Medium saucepan
- Whisk
- Mixing bowl
- Ice cream maker
- Freezer-safe container
Ingredients
- 2 cups strong brewed coffee use your favorite blend
- 1 cup granulated sugar
- 1/4 cup corn syrup optional, helps with texture
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: 1 tablespoon coffee liqueur such as Kahlúa for enhanced flavor and smoother texture
Instructions
- Brew the Coffee:
- Brew 2 cups of strong coffee using your preferred method. The stronger the coffee, the more intense the flavor of the sorbet.
- Dissolve the Sugar:
- In a medium saucepan, combine the hot coffee, sugar, and corn syrup (if using). Whisk the mixture over medium heat until the sugar is completely dissolved. This should take about 2-3 minutes.
- Add Flavorings:
- Remove the saucepan from heat and stir in the vanilla extract, salt, and coffee liqueur (if using). The liqueur adds a subtle depth of flavor and helps keep the sorbet smooth.
- Chill the Mixture:
- Pour the coffee mixture into a mixing bowl and let it cool to room temperature. Once cooled, cover and refrigerate the mixture for at least 2 hours, or until thoroughly chilled. For best results, chill the mixture overnight.
- Churn the Sorbet:
- Once the coffee mixture is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. The sorbet should reach a smooth, soft-serve consistency after churning.
- Freeze the Sorbet:
- Transfer the churned sorbet to a freezer-safe container. Cover the surface with plastic wrap or parchment paper to prevent ice crystals from forming. Freeze for at least 2-4 hours, or until firm.
Notes
Scoop the coffee sorbet into bowls or cones and serve immediately. For an extra indulgence, garnish with chocolate shavings, a drizzle of chocolate syrup, or a dollop of whipped cream.
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