Sorbet à la Guinness

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • 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.