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.

Print Recipe Pin Recipe

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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