101RECIPES: Ginger Coffee Sorbet

Ginger Coffee Sorbet


  • 250 g of coffee
  • 250 g of water
  • 50 ml of liquid cream
  • 100 g of muscovado cane sugar


  1. Make the ginger coffee with a 6 mocha 
  2. Let it cool for a few minutes
  3. Pour into a tureen where you will also add the other ingredients
  4. Stir until the sugar is well dissolved and everything is well blended
  5. If you have an ice cream maker: pour the mixture and run for 20 minutes
  6. If you don’t have an ice cream maker, pour the mixture into a metal bowl and place in the freezer.
  7. Stir every fifteen minutes until it has reached the right degree of freezing
  8. Pour into sparkling wine glasses
  9. If you like, garnish with a couple of coffee beans or a dusting of cocoa.

Refreshing and intense, fragrant and delicious: a journey that starts in the tropics, stops in Piedmont, and ends in your home.



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