Coffee and Hazelnut Sorbet
Coffee and hazelnut sorbet is a truly distinctive and creamy dessert, combining the rich aroma of fresh coffee with the nutty taste of toasted hazelnuts. Coffee has been one of the most popular drinks worldwide for centuries, while hazelnuts have been highly valued since ancient times for their nutritious and delicious qualities. The first sorbets were enjoyed in ancient Rome, when snow flavored with honey and fruit juice was chilled. In the modern version, the deep flavor of coffee and the toasted character of hazelnuts create a perfect harmony, resulting in a light, icy dessert. Imagine a spoonful of coffee and hazelnut sorbet melting in your mouth, indulging your taste buds with refreshing coffee notes and crunchy hazelnuts!
Ingredients for this recipe
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Preparation Steps
1
Brew a strong coffee and let it cool completely. Meanwhile, toast the hazelnuts in a dry skillet over medium heat, then roughly chop them.
2
In a medium saucepan, combine the water, sugar, and a pinch of salt. Heat over medium heat, stirring until the sugar is completely dissolved.
3
Let the sugar syrup cool, then stir in the cooled coffee and lemon juice.
4
Pour the mixture into a shallow dish and place it in the freezer.
5
Every 30 minutes, use a fork to scrape the sorbet, breaking up the ice crystals. Repeat this process 3-4 times until the sorbet is completely frozen and has a granular texture.
6
Before serving, let the sorbet sit at room temperature for 5 minutes to soften slightly for easier scooping. Garnish with toasted hazelnuts and a sprinkle of freshly ground coffee.
