Espresso

This light and frosty dessert is the perfect ending to a summer meal. It will take a few hours, so plan to make this espresso sorbet ahead of time so you can enjoy it later.

• 6 tablespoons espresso ground coffee
• 4 tablespoons brown sugar
• 1 quart boiling water
• 1 cup whipped cream
• cocoa powder

In a bowl, combine the ground coffee and brown sugar. Add boiling water and mix. Let steep until water has cooled, then strain out coffee grounds. Pour the mixture into a shallow pan or dish, and freeze for at least 3 hours. A deeper container will take longer to freeze through. When the sorbet is nearly frozen serve into tall chilled glasses and top with whipped cream and a sprinkle of cocoa.