Start by brewing your coffee extra strong – I use twice the coffee grounds I normally would. Let it cool completely to room temperature; trying to rush this with hot coffee will just give you ice crystals later.

In a medium saucepan, combine the sugar, espresso powder, and salt with about ½ cup of your cooled coffee. Heat over medium, stirring constantly until the sugar completely dissolves – about 3-4 minutes. You’ll know it’s ready when you can’t feel any graininess if you rub a drop between your fingers.

Pour this mixture into the remaining coffee and stir well. Add your vanilla extract and coffee liqueur if using (the liqueur helps keep the sorbet from getting too icy, but it’s still great without it). Give it a taste – it should be a bit sweeter than you’d think you want, as freezing will dull the sweetness.

Cover and refrigerate until thoroughly chilled, at least 4 hours but preferably overnight. The mixture should be completely cold when you touch the bottom of the container.

Pour into your ice cream maker and churn according to the manufacturer’s instructions. For most machines, this takes about 20-25 minutes. You’ll know it’s ready when it looks like a thick, dark brown slush and holds soft peaks when you lift the churning paddle.

Transfer to a freezer container, press a piece of plastic wrap directly on the surface (this prevents ice crystals), and freeze until firm, about 4 hours. The sorbet is perfect when it’s just firm enough to scoop but still slightly soft – usually after about 4-6 hours of freezing.

Before serving, let it sit on the counter for about 5 minutes if it’s been frozen longer than 6 hours. This brings it to the perfect scooping consistency.