The daily temperatures in southeastern Pennsylvania have been hovering just under 100 degrees, but what makes living in this region so annoying is the humidity, not the heat. So I figured it was time to try something cold and icy. I attempted to make Espresso Sorbet from About.com: http://coffeetea.about.com/od/foodrecipes/r/espsorbet.htm.
I had two issues with it. First, the recipe says to serve, “When the sorbet is nearly frozen (still scoopable),” which I failed to notice, so I froze it overnight. The next morning, I woke up to a giant, unscoopable block of coffee ice. I let it sit out for a little bit and attempted to eat it, but that brings me to the second problem: it’s really gross by itself. Maybe I like my coffee sweeter than most people, but it had a burnt and watery aftertaste (probably because it sat in boiling water, which is a big no-no when brewing coffee).
So instead of just throwing it out, I scraped off as much as I could, added French vanilla ice cream, and threw it in the blender. It’s actually pretty good–the consistency is somewhere between a thick milkshake and a root beer float because it melts a bit in the blender. You get a nice coffee essence (and if there’s not enough “coffee” for you, just add more of the frozen slush) but it’s not as strong as coffee ice cream. Give it a try yourself:
- 3 tablespoons espresso ground coffee
- 2 tablespoons brown sugar
- 2 cups water
- 1-2 cups French vanilla ice cream