Mocha Java Sorbet

1. 1

   Place the ground espresso in the paper filter of a drip coffee maker.

2. 2

   Pour the boiling water over the top and let drip.

3. 3

   Mix the hot coffee with the sugar and cocoa, stirring until the sugar has dissolved.

4. 4

   Allow to cool completely.

5. 5

   Pour the coffee mixture into an ice cream freezer and process until partially frozen.

6. 6

   Stir in the vanilla.

7. 7

   Beat the egg white until it forms stiff but not dry peaks.

8. 8

   Fold it into the coffee mixture and return to the ice cream freezer.

9. 9

   Process until it is slightly firm again.

10. 10

    Freeze in a freezer for 1 hour before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.