White Russian Sorbet The Caucasian Recipes

WHITE RUSSIAN SORBET

Steps:

• Stir water and sugar in heavy medium sauce pan over medium heat until sugar dissolves. Increase heat and bring to boil. Remove from heat. Add espresso powder and stir to dissolve. Pour into medium bowl. Mix in corn syrup, then whipping cream, vodka and Kahlúa. Refrigerate mixture until cold, about 2 hours.
• Transfer sorbet mixture to ice cream maker; process according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 2 hours. (Can be made 2 days ahead.)
• Freeze 4 coffee cups for 30 minutes. Scoop sorbet into frozen cups. Garnish with coffee beans and serve immediately.

WHITE RUSSIAN

Steps:

• Place ice in a rocks glass. Add vodka and Kahlua; top with cream.

WHITE RUSSIAN

Steps:

• Fill a rocks glass with ice. Pour the coffee liqueur and vodka into the glass, then gently pour the cream off the back of a spoon on top. Serve with a straw and stir before drinking.

WHITE RUSSIAN SORBET (THE "CAUCASIAN")

Steps:

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