The coffee sorbet is fresh, refreshing, and easy to make, as we can prepare it without an ice cream maker. It contains no egg whites, colorings, or preservatives; moreover, the coffee sorbet is gluten-free and lactose-free. We can serve it as a fresh dessert or instead of the more classic cup of coffee at the end of the meal. It is made with a few ingredients, aromatic and very delicious.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn, Summer
Ingredients
- 2 cups water
- 1 cup granulated sugar
- 1/2 cup strong coffee
- 1 pinch fine salt
- 2 tsp instant coffee powder (optional)
Tools
- 1 Ice Cream Scoop
Steps
Place the container (steel or glass) for the coffee sorbet in the freezer.
In a saucepan, combine the water, sugar, and a pinch of salt (this enhances the sorbet flavor even more). Bring to a boil, let it boil for 5 minutes, turn off the heat, add the instant coffee powder (this gives the sorbet a more intense flavor and aroma, but it is optional), and let it cool slightly.
Meanwhile, prepare the coffee in your usual way (you can also use decaffeinated coffee), add it to the warm syrup, and let it cool further.
Transfer the cold mixture into the container previously placed in the freezer, close it with the lid, and put it back in the freezer.
After about three hours, take out the coffee sorbet, which will have started to freeze, break up the ice crystals with a fork or blend the whole mixture with an immersion blender.
Return to the freezer and let it mature for 12 hours to enjoy it at its best.
The coffee sorbet is ready, and thanks to the presence of sugar, it won’t become as hard as a rock, so you can serve it right away, scooping it up with the classic ice cream scoop.
You can add vanilla (1/4 teaspoon of essence or 1 sachet of vanillin) to our coffee sorbet to make it even more fragrant.
