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White Russian Sorbet (the "caucasian")

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“A rich and creamy sorbet, inspired from the classic drink. Spoon into frozen glass coffee cups or mugs, and top with a few coffee beans (bonus points given for using chocolate-covered coffee beans). From Bon Appetit, 1996.”
READY IN:
5hrs 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place water& sugar over medium heat in saucepan, stirring until sugar dissolves.
  2. Bring to boil, then remove from heat.
  3. Add espresso powder and stir.
  4. Pour into medium bowl; mix in corn syrup, whipping cream, vodka and Kahlua.
  5. Refrigerate until cold, about 2 hours.
  6. Transfer mixture to ice cream maker, and process according to manufacturer’s instructions.
  7. Transfer to another container, and freeze until firm, about 2 hours.

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