Italian Coffee Sorbet Recipe

1. In a medium-sized saucepan, combine the water and sugar. Place the saucepan over medium heat and bring the mixture to a boil. Stir it occasionally and let it simmer for about 5 minutes until the sugar is completely dissolved.
2. Brew a strong espresso coffee, preferably ristretto, and add it to the syrup you just made. Stir well to combine. If you like, you can add a pinch of vanillin to enhance the flavor, though this step is optional. Let the mixture cool.
3. In a clean mixing bowl, whip the egg whites until they form stiff peaks. Once ready, gently fold the whipped egg whites into the cooled coffee mixture. Use a spatula to combine them slowly and carefully, ensuring the mixture stays light and airy.

Making Coffee Sorbet WITH Ice Cream Maker

1. Pour the prepared coffee mixture into your ice cream maker. Follow the manufacturer’s instructions, but typically you’ll need to churn it for about 20 minutes, or until it reaches the consistency of a creamy sorbet.
2. Once the sorbet is ready, transfer it into a steel or glass container. Cover the container and let the sorbet rest in the refrigerator for about 1 hour. This step helps the sorbet firm up slightly, giving it a better texture for serving.
3. When you’re ready to serve, scoop the sorbet into small glass cups or bowls. If desired, garnish with a dollop of whipped cream for an elegant touch.

Making Coffee Sorbet WITHOUT Ice Cream Maker

1. After folding in the egg whites (Step 3), pour the mixture into a shallow container. Place the container in the freezer for about 3 hours.
2. To prevent large ice crystals from forming and to ensure a creamy texture, remove the container from the freezer every 30 minutes. Stir the mixture thoroughly with a fork or whisk, breaking up any ice that forms. Repeat this process until the sorbet is fully frozen and smooth.
3. Once the sorbet has reached the desired consistency, scoop it into serving cups. Add a garnish of whipped cream, if you like, and enjoy your homemade Italian coffee sorbet!