1 cup of water
3/4 cup of sugar
1 piece of 5cm cinnamon stick
1 piece of 5cm lemon zest
3 cups of very strong coffee
1 cup of water
3/4 cup of sugar
1 piece of 5cm cinnamon stick
1 piece of 5cm lemon zest
3 cups of very strong coffee
Mix in a pot the water with the sugar, cinnamon, and lemon zest
Bring to a boil, stirring well until the sugar dissolves, then let it simmer for 5 minutes without stirring
Remove the cinnamon stick and lemon zest and let the syrup cool down at room temperature
Mix the syrup with the coffee
Refrigerate for 1 hour
Pour into ice trays and place in the freezer
Stir the sorbet every 30 minutes until it becomes firm
Serve in bowls and garnish with whipped cream
Yield: 1 liter.
