White Russian Sorbet

1. 1

   Stir water and sugar in heavy medium sauce pan over medium heat until sugar dissolves.

2. 2

   Increase heat and bring to boil.

3. 3

   Remove from heat.

4. 4

   Add espresso powder and stir to dissolve.

5. 5

   Pour into medium bowl.

6. 6

   Mix in corn syrup, then whipping cream, vodka and Kahlua.

7. 7

   Refrigerate mixture until cold, about 2 hours.

8. 8

   Transfer sorbet mixture to ice cream maker; process according to manufacturer's instructions.

9. 9

   Transfer sorbet to container; cover and freeze until firm, about 2 hours.

10. 10

    (Can be made 2 days ahead.

11. 11

    ).

12. 12

    Put 4 coffee cups in freezer for 30 minutes.

13. 13

    Scoop sorbet into cold cups.

14. 14

    Garnish with coffee beans and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.