Coffee sorbet

History

Sorbet is a frozen dessert made from water, sugar and fruit or other aromatic ingredients. Its history can be traced back to ancient Persia, where it is said to have originally been created. It was prepared by mixing snow or ice with fruit juices, honey or sugar. From there, the recipe spread to different parts of the world, including ancient Egypt and the Roman Empire.

During the period of the Roman Empire, sorbet became very popular. Initially, this dessert was considered a luxury, as ice was a precious commodity and not readily available. Over the course of centuries the technique for preserving ice was perfected, allowing for a wider and more accessible production of sorbets.

The recipe has undergone several changes. During the Renaissance, new flavours were introduced in Italy and the preparation of sorbet became more refined. It was around this time that coffee sorbet began to become more widespread as a delicious variation. Italy became famous for its production of high-quality sorbets, and coffee sorbet established itself as a popular choice among coffee lovers.

Today, this dessert is enjoyed around the world and offers a wide range of flavours, including fruit, chocolate, mint and, of course, coffee.

Recipe

Ingredients:

250 ml espresso ristretto coffee (5 small cups)

150 g sugar

250 ml water

1 teaspoon vanilla extract

2 tablespoons coffee liquor (optional)

Directions

Prepare 250 ml of espresso ristretto. You can use one of our coffee machines.

In a medium-sized pot, combine the sugar and water. Heat it on medium-low heat, stirring until the sugar is completely dissolved, thus making a simple syrup. Bring to a boil for about 1 minute, then remove the pan from the heat.

Pour the espresso into the pot with the simple syrup. Stir well to make sure the coffee mixes completely with the syrup.

Add the teaspoon of vanilla extract to the coffee mixture. This will give the sorbet an aromatic flavour and balance out the bitterness of the coffee.

If you want an extra kick of flavour, you can add 2 tablespoons of coffee liqueur to the mixture. This step is optional, but can give a more intense flavour to the sorbet.

Cool the mixture: Transfer the coffee sorbet mixture to a bowl and let it cool to room temperature. Once cooled, cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours, or until the mixture is completely cold.

Transfer the coffee sorbet to a sealed container and place it in the freezer. Let it freeze for at least 4-6 hours, or until solid enough to serve.

Before serving, leave the coffee sorbet at room temperature for a few minutes to soften it slightly. Take an ice cream coupe or a dessert cup, garnish the sorbet with a sprinkling of cocoa powder or crushed coffee beans.

Your coffee sorbet is ready to be enjoyed! Its rich and intense flavour will be a pleasure for coffee lovers.

You can serve it on its own as a refreshing dessert after a meal, or you can pair it with cookies or tarts to create an even more delicious dessert. You can also decorate it with a dollop of whipped cream or a few whole coffee beans to add an aesthetic touch.

Coffee sorbet is most delicious when eaten fresh, so try to consume it within a few days to enjoy the flavour at its best.