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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 KahlĂșa 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.