Coffee Sorbet Recipes

CHOCOLATE SORBET

Chocolate Sorbet image

Provided by Ina Garten

Categories dessert

Time 3h20m

Yield 3 servings

Number Of Ingredients 8

Ingredients

1 cup sugar
1/2 cup very good cocoa powder (recommended: Pernigotti)
1/4 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon kosher salt
2 cups water
1/4 cup brewed espresso (1 shot)
11/2 tablespoons coffee liqueur (recommended: Tia Maria)

Steps:

In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 2 cups water and the espresso. Cook over low heat until the ingredients are dissolved. Off the heat, stir in the coffee liqueur. Transfer to plastic containers and refrigerate until very cold.
Freeze the mixture in an ice cream freezer according to the manufacturer's directions. The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight, until firm enough to scoop.

COFFEE SORBET

Coffee Sorbet image

A real winner, have the coffee, a little too strong, but drinkable. This also makes a lovely iced coffee, simply chilled overnight in the refrigerator, use ice cubes made with a mixture of coffe and water, or serve neat.

Provided by Tuck Burnette

Categories Frozen Desserts

Time 1h

Yield 4 cups, 6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup half-and-half
1 cup sugar
1 pinch salt
1 teaspoon instant espresso
3 cups strong coffee, cooled
1/2 lemon, juice of, strained

Steps:

Put the cream, sugar, and salt into a small saucepan.
Bring just to the simmer, to dissolve the sugar, then remove from heat. Add the coffee powder.
Combine all ingredients into a container to chill. Freeze according to manufacturers instructions, then transfer to a covered jar, to chill thoroughly before consuming.

Nutrition Facts : Calories 184.4, Fat 4.7, SaturatedFat 2.9, Cholesterol 14.9, Sodium 45.2, Carbohydrate 35.6, Fiber 0.1, Sugar 33.5, Protein 1.4

IRISH COFFEE AND CHOCOLATE SORBET

Irish Coffee and Chocolate Sorbet image

This recipe came to The Times in 1996 as part of a St. Patrick's Day menu from James O'Shea, a restaurateur in Connecticut. It's 20 minutes of prep time for an Irish-tinged treat any day of the year. To serve it after dinner, you'll want to make sure the sorbet is in the freezer in the morning. Serve it in a tulip glass with plenty of whipped cream, and Mr. O'Shea likes Jameson's for the whisky. Sláinte!

Provided by Moira Hodgson

Categories quick, ice creams and sorbets, dessert

Time 20m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 cups cold water
1 1/2 cups cold strong coffee
1 1/2 cups coarse unclear sugar
1 1/2 cups Dutch cocoa
8 ounces bittersweet chocolate, coarsely chopped
3 tablespoons Irish whisky
2 cups whipped cream

Steps:

Heat water and coffee until almost boiling. Stir in sugar and whisk until it is dissolved.
Put cocoa and chocolate in a bowl and mix together. Pour water-coffee-sugar mixture over the cocoa-chocolate mixture and whisk all ingredients together over low heat until well blended. Pass mixture through fine-mesh sieve and stir in Irish whisky. Chill three hours in refrigerator on cold setting.
Put mixture in an ice cream maker and process according to manufacturer's directions. Serve in tall tulip glasses and top off with whipped cream to create the appearance of Irish coffee.

Nutrition Facts : @context http, Calories 492, UnsaturatedFat 7 grams, Carbohydrate 89 grams, Fat 19 grams, Fiber 9 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 15 milligrams, Sugar 72 grams

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