coffee sorbet

At this point it should be completely obvious that my way of surviving the time of the year here that I refer to as “hotter than hades” or just plain “too d#%@ hot”  has become sorbets. I jokingly refer to summer in South Florida as our “winter” because we hibernate in the air conditioning unless we can do anything water related. I have always loved ice creams, and sorbets have become my way of taking a bit of a healthier turn this year. Though this technically isn’t a sorbet, it’s not ice cream, either. And coffee sherbet just sounds weird. So, I’m just rolling with it…

I’ve been promising this recipe for a while via my instagram, so I’m happy to share today! We have been keeping a pitcher of The Pioneer Woman’s “The Perfect Iced Coffee” in our fridge every summer since I discovered the recipe when she first posted it. I made a couple of adjustments for our tastes and needs, and we LOVE it. It’s perfect to mix things up and save a bit of coin on iced coffee drinks no matter where you buy from. So to start the sorbet, here’s my take on her recipe. The method is linked above.

My take on The Perfect Iced Coffee

8 oz. your favorite ground coffee {mine is Caffe Verona from Starbucks}

1 gal. filtered water, room temp

Following the same method as the above recipe, I pour the ground coffee into an inexpensive 1 gallon pitcher, and fill to the top with water. Allow grounds to soak for 12 hours. Using a mesh strainer and cheesecloth, I strain the grounds out and pour the coffee back into the clean pitcher. Add water to the 1 gallon mark on the pitcher {the grounds displace a bit of space in the pitcher when soaking, and the added water doesn’t dilute the coffee}. I love this method because the coffee just isn’t bitter at all. As I mentioned, this is a staple in our fridge every summer!

Now for the sorbet part:

Coffee Sorbet

8 c. cold coffee {using the above recipe for “Perfect Iced Coffee”

1  can sweetened condensed milk {good quality – Eagle brand is my fave}

Whisk together until the condensed milk to completely dissolved. Pour into the bowl of your ice cream maker and churn until frozen. Pour into an airtight container, cover with waxed paper/parchment and freeze. Allow to soften a few minutes before scooping to serve.

Enjoy!