If you love coffee and its irresistible aroma, you must try this simple yet delicious dessert recipe: Il Sorbetto al Caffé
With its digestive and refreshing qualities, Italian coffee sorbet is the perfect choice for an after-dinner drink or treat.
Coffee sorbet can be described as a delightful cross between a coffee granita and a classic Italian espresso. Actually, it’s a wonderful alternative to the traditional espresso!
Compared to traditional Italian coffee gelato, coffee sorbet is lighter because it’s made with a simple mixture of water and sugar, without milk or cream.
What sets this recipe apart from granita is its finer texture, achieved by using an ice cream maker. This allows the mixture to incorporate just the right amount of air, resulting in a consistency as soft as snow.
Don’t worry if you don’t own an ice cream maker – you can still prepare the sorbet by hand, as I’ll explain below. It just requires a bit more time and patience.
To give the sorbet more structure, I’ve added a stiffly whipped egg white to the mixture.
Coffee sorbet is the perfect dessert to end a meal with a refined and sweet touch. With just a few simple steps, you can create a spectacular and impressive spoon dessert that’s suitable for all seasons!
Ingredients
Prep Time: 15 Mins | Cook Time: 5 Mins | Freezing Time: 20 Mins with an ice cream maker - 3 Hours without ice cream maker | Servings: 6-8
- 400 ml (1 ¾ cups) water
- 200 ml (¾ cup) ristretto coffee espresso
- 250 g (1 ¼ cups) granulated sugar
- 1 egg white
- Vanillin, 1 pinch (optional)
- 150 ml ⅔ cup whipped cream, for decoration (optional)
Kitchen Tools and Equipment
Ice cream maker
The key tool for making a great coffee sorbet is undoubtedly the ice cream maker. Among the various types available, the best choice is one with a built-in compressor that simultaneously cools and preserves the sorbet.
I used Musso ice cream machines, which are entirely made in Italy and have gained worldwide popularity. Their smaller model is designed for home use but maintains the professional features of their larger machines. The Lello 4080 Musso Lussino 1.5-liter ice cream maker is an excellent option for achieving professional results at home. Compact and easy to use, it features a large, non-removable bowl and a powerful, reliable refrigeration system that eliminates the need for pre-cooling.
Espresso machine
The second essential tool for this recipe is an espresso machine, necessary for making rich, creamy, and concentrated espresso coffee (ristretto).
In Italy, the classic “caffettiera” remains a beloved staple. This iconic MOKA coffee maker by Bialetti is an excellent choice and also makes a thoughtful gift. Consider the Bialetti - Moka Express Italia Collection, featuring colors inspired by the Italian flag! Pair it with a high-quality ground coffee like Illy Classico Espresso, Medium Roast, for an authentic experience.
However, many people now opt for home espresso machines, especially for crafting coffee that matches the intensity of Italian coffee bars. Among the best options is Gaggia, a brand known for producing bar-quality coffee with its professional-grade home machines.
For a more affordable option, consider the De Longhi brand, which offers compact models ideal for kitchens with limited space while still delivering excellent results.
Other tools
If you don’t have an ice cream maker, you’ll need an gelato or sorbet container to prepare and store your coffee sorbet properly.
To whip the egg white and cream, an electric whisk is essential.
Finally, to serve your coffee sorbet in style, use small glass cups, often the same ones used for serving espresso. These will add a refined touch to your presentation.
Instructions
Step 1) - To begin making your coffee sorbet, start by preparing the syrup. 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.
Note: The sugar amount in this recipe may seem generous, but it’s essential for balancing the strong flavor of the coffee, especially when it’s served cold. Sugar also helps create a smoother and creamier texture. If you prefer your coffee less sweet, you can reduce the sugar slightly, but avoid going below 180 grams. Otherwise, the sorbet may turn out too bitter.
Step 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.
Step 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.
In the nexts steps I'm going to show you how to make coffee sorbet WITH and WITHOUT an ice cream maker
Making Coffee Sorbet WITH Ice Cream Maker
Step 4 A) - 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.
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.
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
Step 4 B) - 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.
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.
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!
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Storage
Coffee sorbet can be stored in the freezer for up to 2 months, making it a convenient dessert to prepare in advance. However, it’s important to note that the sorbet will naturally harden over time due to the freezing process. This is completely normal and doesn’t affect its flavor.
When you’re ready to enjoy it, simply let the sorbet sit at room temperature for a few minutes to soften slightly.
For a perfectly creamy texture, cut it into small pieces and blend it briefly in a blender or food processor. This step restores its smooth and velvety consistency, making it just as delicious as when freshly made.
How to Serve Coffee Sorbet
Coffee sorbet is best served in elegant glass cups or small dessert bowls, adding a touch of sophistication to the presentation. To elevate the experience, you can decorate the sorbet with a dollop of whipped cream and a few coffee beans or chocolate-covered espresso beans. These small details not only enhance the flavor but also add a delightful visual appeal.
If you prefer a simpler garnish, a light dusting of bitter cocoa powder on top creates a refined and inviting look. The rich cocoa complements the coffee flavor beautifully, making the dessert even more irresistible.
For a more substantial and satisfying dessert, consider pairing the coffee sorbet with homemade cookies. Traditional Italian treats like Baci di Dama or Canestrelli are excellent choices. Their crumbly texture and sweet flavor provide a wonderful contrast to the sorbet’s refreshing creaminess, creating a dessert experience that’s both indulgent and balanced.
Coffee sorbet is versatile and works perfectly as a light after-dinner dessert, a palate cleanser between courses, or even a midday treat. Its rich coffee aroma and delicate texture make it an irresistible choice for any occasion.
Recipe Card
Italian Coffee Sorbet Recipe
Ingredients
- 400 ml water 1 ¾ cups
- 200 ml coffee ¾ cup ristretto espresso coffee
- 250 g granulated sugar 1 ¼ cups
- 1 egg white
- vanillin 1 pinch (optional)
- 150 ml whipped cream ⅔ cup, for decoration (optional)
Instructions
- 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.
- 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.
- 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
- 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.
- 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.
- 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
- 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.
- 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.
- 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!
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