Sorbet à la Guinness from The Great Ice Cream Book by Jon Croft
Make a syrup by dissolving the sugar in the water. You want to reach 15° on the saccharometer. Allow to cool. Add the Guinness to the syrup and taste. The syrup should not overcome the bitterness...
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Cooking tools:
- Ice cream maker
- Saccharometer
- Saucepan
- Spoon
- Freezer
- Freezer container
Ingredients
- water to taste
- 1 pint of Guinness
- 2 pints (generous litre) water
- 1 lb. (450 g.) sugar
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