Only a few basic ingredients are needed for this Moscow Mule sorbet, but it does require some preparation and perseverance. The most crucial one is corn syrup, which is unexpected.
Don't be sceptical if this recipe calls for a whole bottle of corn syrup. The thick and viscous nature gives the sorbet's final texture a creamy, rather than icy, feel.
Surprisingly, it also tastes less sweet than regular granulated sugar, allowing the lime juice's vibrant acidity to still come through.
INGREDIENTS:1 (16-fl.-oz.) bottle light corn syrup1 c. fresh lime juice (from 6 to 8 limes)1 c. ginger beer1/8 tsp. mint extract (optional)Kosher saltEquipment Needed:An ice cream maker
Step 1: Freeze the ice cream maker's bowl in accordance with the manufacturer's recommendations.
DIRECTIONS:
Step 2: Combine corn syrup, lime juice, ginger beer, mint extract (if using), and a small amount of salt in a big bowl and whisk until well blended. Refrigerate for at least one hour or up to overnight, or until thoroughly cooled.
Step 3: Transfer the cold sorbet base to the frozen ice cream maker's bowl and stir. As directed by the manufacturer, churn the sorbet until it reaches a soft serve consistency and is creamy and smooth.
Step 4: Move the sorbet to an airtight container, seal it, and freeze it for at least six hours or up to a month, or until it solidifies.