This recipe is a twist on the Affogato using tropical fruit to make a sorbet that is then topped with coffee and Punch Abruzzo for a sweet, fruity desert drink.

Ingredients:

·         1 ripe banana, sliced and frozen

·         1 cup frozen pineapple chunks

·         ½ cup cream of coconut

·         ¼ tsp lemon zest

·         1 ounce espresso or dark roast coffee (cold)

·         1 ounce PUNCH ABRUZZO

Directions:

Blend banana, pineapple, cream of coconut and lemon zest in a blender until smooth and creamy.  Freeze in an ice cream maker or pour into a freezer bag and place in freezer, stirring every 30 minutes to break up large ice crystals until firm – about 2 hours.  Place a scoop of sorbet in a large espresso cup or wide coffee mug.  Pour coffee and Punch Abruzzo over top.