Pre chill of freeze an ice-cream machine or metal bowl.
Alternatively, line a bread tin or your choice of freezer safe moulds with cling film.
Thoruoghly chill some glasses to serve the sorbet in.
Score the vanilla pods and scrape out the seeds. Add both to a small saucepan with the 50ml water and gently warm through to infuse.
Add the sugar and warm to dissolve. If necessary, add more water to dissolve the sugar to a syrup.
Allow to cool slightly in a large bowl, then stir through the yoghurt.
Add the yoghurt mix to an ice cream machine or bowl and begin to churn.
If mixing by hand, keep the bowl chilled but stir rapidly with a metal whisk every 30 minutes to achieve a creamy texture to the finished frozen product. This prevents the ice crystals from becoming to large and forming shards.
Leave to churn for approximately an hour and a half to 2 hours.
Decant and keep in a sealed container.
Roughly chop or crush the Amaretti biscuits.
Mix the espresso with the coffee liqueur.
If necessary place the frozen yoghurt mix in a food processor to blend to a smooth frozen mix.
Scoop the sorbet into pre chilled glasses, sprinkle the crushed biscuits and a drizzle of the coffee liqueur.
«Ice cream machines will work more efficiently if used with smaller batches of mix. This sorbet could be served with your favourite seasonal fruits, or for and alcohol free alternative, try espresso instead of liqueur.»