Espresso Sorbet Shots

Ingredients:

4 tablespoons ground coffee

6 tablespoons sugar

Whipped cream

Cocoa powder

Step One:

First make a strong pot of coffee using 4 big tablespoons so you don’t lose flavour in the freezer. A 1 litre cafetiere should fill around 20 shots.

Step Two:

Spread 6 large tablespoons of sugar across a baking tray.

Step Three:

Pour on your coffee, give it a little stir and once the mixture is cool enough to dip your finger in, pop in the freezer until your guests arrive (make sure the coffee is cooled right down before putting in the freezer).

Step Four:

When you are ready to serve simply scoop from the tray and put in shot glasses, with a spoonful of whipped cream and a dusting of cocoa powder.