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 to freeze than a batch of ice cream normally does. 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.
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