Ingredients for White Russian Sorbet
- 1/2 cup (120ml) Water
- 1 cup (200g) granulated sugar
- Instant Espresso Powder
- Dark Corn Syrup
- Whipping Cream
- 1 cup (240ml) Vodka
- Coffee Liqueur
- Coffee Beans
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How to Make White Russian Sorbet
- In a small saucepan, combine sugar and water. Bring to a simmer over medium heat, stirring until sugar dissolves completely. Remove from heat and let cool completely.
- In a separate bowl, whisk together heavy cream, vodka, coffee liqueur and instant coffee until well combined.
- Slowly whisk in the cooled sugar syrup into the cream mixture until smooth.
- Pour the mixture into a shallow freezer-safe container. Freeze for 1 hour.
- After the first hour, remove from the freezer and beat the mixture well with a whisk or electric mixer to break up any ice crystals.
- Return the mixture to the freezer. Repeat this process every hour for the next 3-4 hours, or until the sorbet reaches your desired consistency.
- For a smoother sorbet, process the frozen mixture in a food processor for 30 seconds before serving. Garnish and serve immediately for best results.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
137g
Fat
34g
Carbs
12g
