When the heat is on (and, boy, is it!) it's time to cool things
off with a frosty summer cocktail. It's even better when that cocktail is
turned into a tasty frozen dessert.
This White Russian Sorbet is a breeze to make. The flavors explode in your mouth, leaving you wanting more...much more. Sorbets are made with just a touch of cream, so you are in for a major brain freeze if you try to eat it too fast, but this is really for the best, because you are going to want to savor every luscious spoonful. Plain old vodka works just as well, but treat yourself to the whipped cream variety. It does amazing things to drinks and desserts!
This White Russian Sorbet is a breeze to make. The flavors explode in your mouth, leaving you wanting more...much more. Sorbets are made with just a touch of cream, so you are in for a major brain freeze if you try to eat it too fast, but this is really for the best, because you are going to want to savor every luscious spoonful. Plain old vodka works just as well, but treat yourself to the whipped cream variety. It does amazing things to drinks and desserts!
Slightly adapted from epicurious.com, this adults only dessert looks especially pretty when served
in punch cups.
White Russian Sorbet
1-3/4 cups water
1/2 cup sugar
3-1/2 teaspoons instant espresso powder
1 tablespoon dark corn syrup
1/2 cup whipping cream
3 Tablespoons Whipped Cream vodka
3 Tablespoons Kahlúa
Stir water and sugar in heavy medium sauce pan over medium heat until sugar dissolves. Increase heat and bring to a boil; remove from heat. Add espresso powder and stir to dissolve. Pour into medium bowl. Whisk in corn syrup, whipping cream, vodka, and Kahlúa. Refrigerate mixture until cold, about 2 hours.
Transfer sorbet mixture to ice cream maker; process according to manufacturer's instructions. Transfer sorbet to container; cover, and freeze until firm, about 2 hours, but overnight is best. (Can be made 2 days ahead.)
Freeze 4 coffee cups for 30 minutes. Scoop sorbet into frozen cups. Garnish with coffee beans and serve immediately.
1/2 cup sugar
3-1/2 teaspoons instant espresso powder
1 tablespoon dark corn syrup
1/2 cup whipping cream
3 Tablespoons Whipped Cream vodka
3 Tablespoons Kahlúa
Stir water and sugar in heavy medium sauce pan over medium heat until sugar dissolves. Increase heat and bring to a boil; remove from heat. Add espresso powder and stir to dissolve. Pour into medium bowl. Whisk in corn syrup, whipping cream, vodka, and Kahlúa. Refrigerate mixture until cold, about 2 hours.
Transfer sorbet mixture to ice cream maker; process according to manufacturer's instructions. Transfer sorbet to container; cover, and freeze until firm, about 2 hours, but overnight is best. (Can be made 2 days ahead.)
Freeze 4 coffee cups for 30 minutes. Scoop sorbet into frozen cups. Garnish with coffee beans and serve immediately.
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