Sorbet à la Guinness

• 1 lb. (450 g.) sugar
• 2 pints (generous litre) water

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 of the Guinness.

Place into an ice cream machine or deep freeze. If using a deep freeze, bring out from time to time and stir well.