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 die.
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!