Coffee sorbet is one of the most beloved variants of the famous and much-loved Italian dessert, the classic sorbet.

This cold dessert is considered the ancestor of fruit ice cream.

Fresh and tasty, it is the perfect dessert for any season.

Its origins date back to antiquity when Emperor Nero brought ice from the Apennines to Rome. In Sicily, the Arabs learned to use the snow of Etna mixed with sea salt to keep the temperature of the sorbet low during its processing.

The invention of the sorbet can be traced back to a fisherman from Aci Trezza, in Sicily, who created the prototype of the ice cream parlour using a mixture of sea salt and snow.

INGREDIENTS

330 ml water

180 g espresso (6 ristretto espresso)

120 g sugar

150 g liquid cream

6 teaspoons of espresso and 13 teaspoons of amaretto

DIRECTIONS

1. Prepare an espresso.

2. Melt the sugar in the espresso and add the water: mix well.

3. Next, add the liquid cream and stir until combined.

4. Put everything in a plastic container and leave it in the freezer for 4-5 hours. (The larger the amount, the longer it should be stored in the freezer).

5. Once cold, break into dice-sized pieces