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 dice-sized pieces. 

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!