Recipe: Sarsaparilla Sorbet

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

(Image credit: Apartment Therapy)

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 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.