Mocha Java Sorbet

Directions

1. 1
   Place the ground espresso in the paper filter of a drip coffee maker.
2. 2
   Pour the boiling water over the top and let drip.
3. 3
   Mix the hot coffee with the sugar and cocoa, stirring until the sugar has dissolved.
4. 4
   Allow to cool completely.
5. 5
   Pour the coffee mixture into an ice cream freezer and process until partially frozen.
6. 6
   Stir in the vanilla.
7. 7
   Beat the egg white until it forms stiff but not dry peaks.
8. 8
   Fold it into the coffee mixture and return to the ice cream freezer.
9. 9
   Process until it is slightly firm again.
10. 10
    Freeze in a freezer for 1 hour before serving.