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White Russian Sorbet

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“I found this on Epicurious. Such a nice marriage between a grown-up drink and a dessert!”
READY IN:
4hrs 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir water and sugar in heavy medium sauce pan over medium heat until sugar dissolves. Increase heat and bring to boil. Remove from heat. Add espresso powder and stir to dissolve. Pour into medium bowl. Mix in corn syrup, then whipping cream, vodka and Kahlúa. Refrigerate mixture until cold, about 2 hours.
  2. Transfer sorbet mixture to ice cream maker; process according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 2 hours. (Can be made 2 days ahead.).
  3. Put 4 coffee cups in freezer for 30 minutes. Scoop sorbet into cold cups. Garnish with coffee beans and serve immediately.

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