Mocha Java Sorbet
Ingredients
Instructions
- Place the ground espresso in the paper filter of a drip coffee maker.
- Pour the boiling water over the top and let drip.
- Mix the hot coffee with the sugar and cocoa, stirring until the sugar has dissolved.
- Allow to cool completely.
- Pour the coffee mixture into an ice cream freezer and process until partially frozen.
- Stir in the vanilla.
- Beat the egg white until it forms stiff but not dry peaks.
- Fold it into the coffee mixture and return to the ice cream freezer.
- Process until it is slightly firm again.
- Freeze in a freezer for 1 hour before serving.
Nutrition & Diet Analysis (per serving)
399
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).