Recipe: Cold Brew Coffee Snow Sorbet

Now we have perfected the art of the cold brew coffee we’ve been looking for other recipes to use it in.  The internet abounds with recipes for coffee granita or coffee ice cream but very few for coffee sorbet.

With cold brew coffee you gain all of the flavour, without any of the bitter notes of the coffee, which as well as making it perfect for breakfast on a hot summer’s day, it also makes it ideal for adding to all manner of puddings and desserts.

As well as the cold brew coffee we added a squirt of Teisseire caramel syrup to flavour the sorbet, which after churning in the ice cream machine, rather fantastically came out the texture of snow.

Ed has memories, from living in France for a couple of years as a child, of the long tins of Teisseire sirops were a staple, both mixed into drinks and dribbled onto yoghurt as a treat for pudding. The range first produced in 1720 has now been introduced into the UK, with eighteen different flavours; twelve in the standard range, four in the zero percent sugar and two – vanilla and caramel – as concentrated gourmet drops. Flavours such as almond, caramel, hazelnut, and vanilla are perfect for experimentation: a dash in coffee or hot chocolate, or a starting point in a cocktail, mocktail or other dishes. Or for something more straightforward, we enjoy both the lemon and pink grapefruit flavours simply straight up with ice and still or sparkling water for a refreshing long drink.

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5 from 3 votes

Recipe: Cold Brew Coffee & Caramel "Snow" Sorbet

An easy recipe for a light and refreshing coffee & caramel sorbet which has the texture of snow, perfect for the summer months

Servings: 7 servings

Author: Helen Best-Shaw

Prep Time6 hrs

Cook Time5 mins

Total Time6 hrs 5 mins

Ingredients

• 500 ml cold brew coffee (made with filtered water)
• 200 ml sugar syrup
• Squirt Teisseire Caramel gourmet drops

Instructions

• Make the sugar syrup with ½ cup of water and 1 cup of sugar will give plenty of syrup. Mix the sugar to water and heat gently, stirring until all the sugar has dissolved.
• Wait until the syrup has cooled, add to the coffee and squirt in the caramel.
• Pour the liquid into the bowl of an ice cream machine, and follow its instructions for sorbet.
• Transfer to a tupperware and pop into the freezer to firm up.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Nutrition Facts

Recipe: Cold Brew Coffee & Caramel "Snow" Sorbet

Amount Per Serving

Calories 77

% Daily Value*

Sodium 18mg1%

Potassium 53mg2%

Carbohydrates 20g7%

Sugar 20g22%

Calcium 4mg0%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Pudding

Cuisine: Dessert

Keyword: snow sorbet

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Teissere syrups are availabe from major retailers at £3.49 for a 60cl bottle, and the Gourmet Drops for £2.79

Fuss Free Flavours was the guest of Teisseire on a trip to Paris to explore the range.