CAPPUCCINO ICE
3 cups prepared strong coffee, made at least partially with dark roast "espresso" coffee
1 cup half-and-half
1 cup granulated sugar
1.
Combine ingredients in a saucepan and set over medium heat. Stir constantly until the mixture is about to boil and all the sugar is dissolved.
2.
. Cool to room temperature, pour into a shallow pan (an 8-inch square cake tin is ideal), and freeze.
3.
The mixture will take from 3 to 6 hours to freeze and, because of its relatively low sugar content, will be very solid. To serve, set in refrigerator for 30 minutes to temper the texture slightly.
CHAMPAGNE SORBET
Alcohol sorbet defrost quickly, so leave this in the machine until moments before serving. Serve as part of a long dinner or for dessert with fresh strawberries.
1 bottle (about 3 cups)
Champagne
1 1/2 cups simple syrup
Pour the
Champagne
and simple syrup into the bowl of the machine and freeze.
Makes about 5 cups.
Simple Syrup:
4 cups sugar
4 cups water
Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to room temperature, then
refrigerate in a covered jar.
Makes about 1 quart
CHERRY SORBET
2 cups simple syrup
Two 16-oz. cans pitted bing cherries in heavy syrup
1/4 cup fresh lemon juice
1/4 cup water
Drain the cherries, reserving 2 tablespoons of the syrup. Put the cherries through a food mill. Stir in cherry syrup, lemon juice and water. Pour the mixture into the bowl of the machine and freeze.
Makes about 4 1/2 cups.
Simple Syrup:
4 cups sugar
4 cups water
Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to room temperature, then
refrigerate in a covered jar.
Makes about 1 quart
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