White Russian Sorbet Recipes

WHITE RUSSIAN SORBET (THE "CAUCASIAN")

Steps:

• Place water& sugar over medium heat in saucepan, stirring until sugar dissolves.
• Bring to boil, then remove from heat.
• Add espresso powder and stir.
• Pour into medium bowl; mix in corn syrup, whipping cream, vodka and Kahlua.
• Refrigerate until cold, about 2 hours.
• Transfer mixture to ice cream maker, and process according to manufacturer’s instructions.
• Transfer to another container, and freeze until firm, about 2 hours.

BAILEYS WHITE RUSSIAN RECIPE - (4/5)

Steps:

• Tip your ice cubes into a tumbler, add the Baileys followed by the Smirnoff and Kahlua. Mix until smooth, silky and deliciously chilled. Add a traditional cherry garnish if you have one and enjoy. TO FINISH: Maraschino cherry (optional)

WHITE PEACH SORBET

Steps:

• Peel white peaches, leaving a little bit of peach skin to add texture and color. Cut chunks from peaches into a bowl and discard pits. Add lemon juice.
• Puree peaches and lemon juice with an immersion blender until smooth. Stir in sugar to taste. Blend again. Chill peach mixture in refrigerator for 1 hour.
• Pour peach mixture into an ice cream freezer and freeze according to manufacturer's instructions.

WHITE PEACH SORBET

Steps:

• Cut peaches into chunks, and place chunks in a food processor or blender. Process until pureed.
• In a large bowl, mix together all the ingredients until well combined. Freeze in an ice-cream maker according to manufacturer's instructions. Store sorbet, frozen, in an airtight container up to 3 days.

WHITE RUSSIAN

Steps:

• Place ice in a rocks glass. Add vodka and Kahlua; top with cream.

WHITE RUSSIAN

Steps:

• In a mixing glass, combine the coffee flavored liqueur, vodka and cream or milk. Pour over ice in a highball glass.