Irish Coffee and Chocolate Sorbet

This recipe came to The Times in 1996 as part of a St. Patrick’s Day menu from James O’Shea, a restaurateur in Connecticut. It’s 20 minutes of prep time for an Irish-tinged treat any day of the year. To serve it after dinner, you’ll want to make sure the sorbet is in the freezer in the morning. Serve it in a tulip glass with plenty of whipped cream, and Mr. O’Shea likes Jameson’s for the whisky. Sláinte!

Ingredients

• 2 cups cold water
• 1 ½ cups cold strong coffee
• 1 ½ cups coarse unclear sugar
• 1 ½ cups Dutch cocoa
• 8 ounces bittersweet chocolate, coarsely chopped
• 3 tablespoons Irish whisky
• 2 cups whipped cream

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    493 calories; 18 grams fat; 11 grams saturated fat; 6 grams monounsaturated fat; 0 grams polyunsaturated fat; 89 grams carbohydrates; 10 grams dietary fiber; 72 grams sugars; 6 grams protein; 15 milligrams cholesterol; 15 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

6 servings

Preparation

1. Heat water and coffee until almost boiling. Stir in sugar and whisk until it is dissolved.
2. Put cocoa and chocolate in a bowl and mix together. Pour water-coffee-sugar mixture over the cocoa-chocolate mixture and whisk all ingredients together over low heat until well blended. Pass mixture through fine-mesh sieve and stir in Irish whisky. Chill three hours in refrigerator on cold setting.
3. Put mixture in an ice cream maker and process according to manufacturer’s directions. Serve in tall tulip glasses and top off with whipped cream to create the appearance of Irish coffee.

20 minutes