[Thanks to Sara, author of the Flatbush Food Coop post below, for this recipe.]
You can have your cold one and eat it too. With this Sarsaparilla Sorbet, you'll have the coldest, tallest, frostiest one possible. Liqueur 45 is a vanilla-flavored herb liqueur available through Brewhaus.com. I am guessing you could also substitute another vanilla-flavored liqueur. Make yourself a batch; consider it inspiration for the Ice Cream Contest (deadline: August 14) Sarsaparilla Sorbet 2/3 cup sugar 2/3 cup water 1 cup molasses 1 cup root beer 1/4 cup Liqueur 45 (see note, above) 1 tablespoon lemon juice In a small heavy saucepan, combine sugar and water and bring to a boil, stirring until sugar is dissolved. Remove pan from heat. In a blender, combine molasses, root beer, Liqueur 45, and sugar syrup until smooth. Force purée (push through, a wooden spoon helps) through a fine sieve set over a bowl, and stir in lemon juice. Chill mixture until cold and freeze in an ice-cream maker according to manufacturer's instructions.