This light and frosty dessert is the perfect ending to a summer meal. It will take a few hours, so plan to make this espresso sorbet ahead of time so you can enjoy it later.
Ingredients:
- 6 tbs espresso ground coffee
- 4 tbs brown sugar
- 1 quart boiling water
- 1 cup whipped cream
- Cocoa powder
Preparation:
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. Pour the mixture into a shallow pan or dish, and freeze for at least 3 hours. A deeper container will take longer to freeze through. When the sorbet is nearly frozen (still scoopable), serve into tall chilled glasses and top with whipped cream and a sprinkle of cocoa.
