Espresso Gelido - cooking recipe

Ingredients

1 1/2 Tbsp. instant Espresso coffee powder
2 1/2 c. Espresso coffee
1 1/4 c. sugar
1/2 c. water
3/4 c. whipping cream
1/4 c. coffee-flavored liqueur
1 Tbsp. grated lemon peel

Preparation

Stir instant coffee into hot coffee in medium size bowl. Heat sugar and 1/2 cup water in small saucepan. Pour sugar syrup into coffee mixture. Place in freezer until partially frozen, about 4 hours. Remove from freezer. Stir in remaining ingredients. Freeze sherbet in ice cream maker according to manufacturer's directions. Makes about 1 1/2 quarts.