Ingredients for Sorbetto Espresso Or Italian Ice
- 1/2 cup finely ground espresso coffee
- 1/4 cup packed light brown sugar
- 1 cup freshly boiled water
- Whipped cream (optional, for topping)
- Cocoa Powder
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How to Make Sorbetto Espresso Or Italian Ice
- In a medium bowl, combine 1/2 cup of finely ground espresso coffee and 1/4 cup packed light brown sugar.
- Gradually whisk in 1 cup of freshly boiled water, ensuring the sugar dissolves completely.
- Let the mixture steep until completely cool (about 30 minutes). Strain the coffee grounds using a fine-mesh sieve or cheesecloth into a clean bowl.
- For Sorbetto: Stir in 1/2 cup heavy cream. For Italian Ice: Proceed to the next step.
- Pour the mixture into a shallow, freezer-safe dish (a larger surface area helps it freeze faster).
- Freeze for at least 3 hours, stirring/scraping the mixture every 30-45 minutes with a fork to break up ice crystals and ensure even freezing. A deeper container will require longer freezing time.
- Once nearly frozen (still slightly soft), serve immediately in chilled glasses. Top with whipped cream and a dusting of cocoa powder for an extra touch of indulgence (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
38g
Fat
6g
Carbs
3g
