White Russian Sorbet Recipes

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WHITE RUSSIAN SORBET



White Russian Sorbet image

Categories     Coffee     Vodka     Dessert     Frozen Dessert     Kahlúa     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

1 3/4 cups water
1/2 cup sugar
3 1/2 teaspoons instant espresso powder
1 tablespoon dark corn syrup
1/2 cup whipping cream
1/4 cup vodka
1/4 cup Kahlúa or other coffee liqueur
Coffee beans

Steps:

  • Stir water and sugar in heavy medium sauce pan over medium heat until sugar dissolves. Increase heat and bring to boil. Remove from heat. Add espresso powder and stir to dissolve. Pour into medium bowl. Mix in corn syrup, then whipping cream, vodka and Kahlúa. Refrigerate mixture until cold, about 2 hours.
  • Transfer sorbet mixture to ice cream maker; process according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 2 hours. (Can be made 2 days ahead.)
  • Freeze 4 coffee cups for 30 minutes. Scoop sorbet into frozen cups. Garnish with coffee beans and serve immediately.

WHITE RUSSIAN SORBET (THE "CAUCASIAN")



White Russian Sorbet (the

A rich and creamy sorbet, inspired from the classic drink. Spoon into frozen glass coffee cups or mugs, and top with a few coffee beans (bonus points given for using chocolate-covered coffee beans). From Bon Appetit, 1996.

Provided by skat5762

Categories     Frozen Desserts

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 8

1 3/4 cups water
1/2 cup sugar
3 1/2 teaspoons instant espresso powder
1 tablespoon dark corn syrup
1/2 cup whipping cream
1/4 cup vodka
1/4 cup Kahlua
coffee beans

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.

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