Blanco y Negro

1. 1

   To make the sherbet, in a medium saucepan, warm the milk, 3/4 cup (150 g) sugar, lemon zest, and cinnamon sticks, stirring to dissolve the sugar.

2. 2

   Remove from the heat, cover, and let steep for 1 hour.

3. 3

   Pour the mixture through a mesh strainer set over a medium bowl; discard the zest and cinnamon.

4. 4

   Cover and refrigerate until thoroughly chilled.

5. 5

   Freeze in an ice cream machine according to the manufacturers instructions.

6. 6

   In a small bowl, dissolve the 2 tablespoons sugar in the warm espresso.

7. 7

   To serve, place 2 scoops sherbet in each stemmed glass or small, deep bowl.

8. 8

   Pour 2 tablespoons (30 ml) of the sweetened espresso over the sherbet.

9. 9

   Garnish with a few wisps of candied lemon peel, if using.

10. 10

    You might want to have extra espresso on hand, in case anyone wants seconds.

11. 11

    They likely will.

* Per serving · 4 servings · Values may vary.

No additional tips available.