Prepare an espresso.

Melt the sugar in the espresso and add the water. Mix well. 

Next, add the liquid cream and stir until combined. 

Put everything in a plastic container and leave it in the freezer for 4/5 hours. (The larger the amount, the longer it should be stored in the freezer).

Once cold, break into pieces the size of a dice. 

Add the teaspoons of liquid espresso and amaretto, and blend the whole mixture 

with the hand blender. 

The coffee sorbet is ready to be served!