Recipe: Sarsaparilla Sorbet

[Thanks to Sara, author of the Flatbush Food Coop post below, for this recipe.]

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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.

Per serving, based on 2 servings. (% daily value)
Calories
912
Fat
0.3 g (0.4%)
Saturated
0.1 g (0.3%)
Carbs
222.4 g (74.1%)
Fiber
0 g (0.1%)
Sugars
189.4 g
Protein
0.1 g (0.1%)
Sodium
85 mg (3.5%)

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Categories

Dessert, Recipe

Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.

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