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Old 05-23-2011, 12:47 PM
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Amdukias Amdukias is offline
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Summer will be here before you know it, so get some practice making this deelicious treat. Will work with pretty much any pop, with the exception that you won't have extract for other flavors unless you make it by reducing in a saucepan.

If you don't have an ice cream machine, put the "batter" in a freezer safe airtight container, Lock and Lock, Tupperware, Rubbermaid, and take it out of the freezer every 20 minutes to half hour for the first 4 to 5 hours of "curing" and mix lightly with a cold spoon. The first couple times it will still be really liquidy, but you still need to get air in it.

Faygo Root Beer Sorbet:

* 1 tablespoon or 1 ounce unflavored gelatin
* 1/2 cup water
* 1/2 cup simple syrup
* 4 (12-ounce) cans root beer
* 1 tablespoon root beer extract

1. Put the gelatin and water in a mixing bowl. Let it sit for about 15 minutes.

2. Put the gelatin mixture into a saucepan and over really low heat stir it until the gelatin is dissolved.

3. Take a mixing bowl and combine the gelatin mixture, simple syrup, root beer and root beer extract. Mix it up really well.

4. Put this in your refrigerator and cool until it reaches 40 degrees F.

5. Place the chilled mixture into your ice cream maker and mix according to your manufacturer's directions.

One invaluable tip for ice cream and sorbet making: Keep all your utensils etc as cold as possible, except when heating, this will make your product turn out way better.

Don't buy simple syrup, make it: one cup filtered water, and one cup of sugar in a medium heavy bottomed saucepan over medium high until all the sugar crystals have dissolved, make sure it is chilled before using it for sorbet. Save any extra for making drinks etc.

If you can't find Faygo I feel sorry for you, and you can substitute a different root beer.
If a man talks in a forest, and there is no woman there to hear him, .... is he still wrong?

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