Prepare an espresso.
Dissolve the sugar in the espresso and add water, mixing well.
Then add the cream and mix thoroughly.
Pour the mixture into a plastic container and leave in the freezer
for 4-5 hours. (Leave larger quantities in the freezer for longer.)
Once cooled, crush into die-sized pieces.
Add the spoonfuls of liquid espresso and amaretto and mix
with a hand blender.
The coffee sorbet is now ready to be served!