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In a medium saucepan, combine water and sugar. Cook and stir over medium heat until sugar is dissolved. Remove from heat; cool about 30 minutes. Stir in espresso and amaretto. Pour into a 1-quart freezerproof container.
Freeze, uncovered, for 2 hours, stirring and scraping frozen mixture from sides of container every 20 minutes. Cover and freeze, without stirring, about 4 hours or until firm.
Let stand at room temperature for 5 to 10 minutes before serving. Using a metal spoon, scrape across the surface and spoon into chilled cordial glasses or large shot glasses.