Coffee Sorbet

Coffee sorbet is a refined and refreshing spoon dessert, perfect as a meal finale or as an afternoon break. Here’s how to prepare it the Italian way.

Ingredients

• 250 ml of water
• 200 g of sugar
• 30 ml of very strong espresso coffee
• 2 tablespoons of coffee liqueur (optional, for example, Kahlua or Sambuca)

Preparation

1. Start by preparing a simple syrup. In a pot, bring the 250 ml of water to a boil with the 200 g of sugar. Stir until the sugar has completely dissolved. Then let the syrup cool down completely.
2. Prepare a very strong espresso coffee. If you don’t have an espresso machine, you can use very concentrated instant coffee or a moka pot coffee, making sure it’s stronger than usual.
3. Combine the coffee with the cold syrup. If you wish, add the 2 tablespoons of coffee liqueur to enrich the flavor.
4. Pour the mixture into an ice cream maker and follow the instructions of your sorbet machine. If you do not have an ice cream maker, pour the mixture into a container and put it in the freezer. Stir it with a fork every 30 minutes to break up the ice crystals until it reaches the desired consistency.
5. Once the sorbet has the right consistency, serve it in cold cups or dessert glasses.

To turn this cool dessert into a true Italian after-meal treat, consider serving it with some crunchy cantucci or amaretti biscuits to add a pleasing contrast of textures.

Curiosity

Coffee sorbet is a very popular preparation in Southern Italy, especially in Sicily, where the hot summer often calls for fresh and aromatic delights like this one. According to tradition, it is also an excellent digestive.