Around The Bend August 2018

August 2018

Page 6

Around The Bend

ROOT BEER SORBET

BY: EXECUTIVE CHEF TOM COSTELLO

ROOT BEER SORBET INGREDIENTS :

-- 1 cup simple syrup (please see note) -- 1 cup root beer syrup  (da Vinci brand or torani brand) -- 1/2 teaspoon salt -- 1/2 teaspoon fresh lemon juice -- 2 cups water

INSTRUCTIONS :

Mix all ingredients together. Process in an ice cream maker according to manufacturer's directions. The sorbet may take longer than normal to freeze than a batch of ice cream would. The consistency when done will be creamy and stiff. Once done, place in the freezer for at least 3 hours. It is best made a day ahead of time. Note: To make simple syrup, mix together 1 cup sugar and 2 cups water in a saucepan. Heat over low heat until the sugar has melted about 2 minutes, do not let it boil or it will darken and you will have to start over. Cool to room temperature before using. Store leftover syrup in a covered jar in the refrigerator for up to 1 week.