Coffee Sorbet

Instructions

1. Brew 2 cups of strong coffee using your preferred method. Ensure the coffee is fresh for maximum flavor. Set aside to cool slightly.
2. In a medium saucepan over low heat, combine the brewed coffee, 1 cup of sugar, and a pinch of salt. Stir gently until the sugar completely dissolves, about 3-5 minutes. Do not let the mixture boil. A gentle simmer is sufficient.
3. Remove the saucepan from heat and add 1 tablespoon of coffee liqueur and 1 teaspoon of vanilla extract. Stir well to combine all the ingredients thoroughly. If you wish to skip the liqueur, note that it adds depth to the flavor and can help keep the sorbet from freezing too hard.
4. Let the coffee mixture cool to room temperature. Once cooled, transfer the mixture to a shallow, metal baking dish which will help it freeze faster and more evenly.
5. Place the baking dish in the freezer. After about 2 hours, stir the mixture with a fork, breaking up any ice crystals that have formed. Repeat this stirring process every 30 minutes for the next 2-3 hours to ensure a smooth texture. This step is crucial for achieving the perfect sorbet consistency.
6. Once the sorbet reaches your desired texture (usually after about 5 hours total freezing time), it’s ready to serve. If it becomes too hard, let it sit at room temperature for a few minutes to soften before scooping.
7. Adding a bit of coffee liqueur not only enhances the coffee flavor but also keeps the sorbet from becoming too icy. If you want an extra-smooth texture, consider using a blender before the final freeze to break up ice crystals further.