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.