Sorbetto Espresso Or Italian Ice Recipes

ITALIAN ICE

Steps:

• In a saucepan, dissolve sugar in water.
• Add fruit juice, strawberries, or chocolate.
• If adding fruit juice, let stand 5 minutes, then strain out rind.
• Pour mixture into freezing tray & freeze, stirring frequently until mixture is thick & mushy.
• Serve in chilled champagne glasses with appropriate garnish.

SORBETTO ESPRESSO OR ITALIAN ICE

Steps:

• In a bowl, combine the ground coffee and brown sugar.
• Add boiling water and mix. Let steep until water has cooled, then strain out coffee grounds and add in the cream for a sorbetto or omitt it for am Italian Ice.
• Pour the mixture into a shallow pan or dish, and freeze for at least 3 hours. A deeper container will take longer to freeze.
• If you want the ice remenber to keed scraping the mix with a fork several times during freezing.
• When the sorbet is nearly frozen (still scoop able), serve into tall chilled glasses and top with whipped cream and a sprinkle of cocoa if desired.

CHOCOLATE SORBET

Steps:

• Mix sugar, cocoa powder, and sea salt in a large saucepan. Stir in water, espresso, and almond extract. Bring to a boil over medium heat. Once the sugar has dissolved and mixture is smooth, remove from heat and stir in the coffee liqueur. Transfer mixture to a bowl, cover, and chill completely in the refrigerator or using an ice bath.
• Pour mixture into an ice cream maker and churn until slightly thickened according to manufacturer's instructions, about 20 minutes. Transfer mixture to an airtight container and freeze until firm enough to scoop, 3 to 4 hours or overnight.