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Espresso Sorbet


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.


  • 6 tbs espresso ground coffee
  • 4 tbs brown sugar
  • 1 quart boiling water
  • 1 cup whipped cream
  • Cocoa powder


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.

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