Watermelon Shandy Sorbet

1. 1

   Boil 4 cans of beer and reduce volume by half. Keep an eye on it, it will boil over super easy! Once reduced, add sugar and corn syrup and boil until sugar is dissolved. Allow to cool to room temperature and then chill in the refrigerator overnight.

2. 2

   Once chilled, add remaining cold beer, juices and zest. Add to ice cream maker and churn until semi firm. Place in freezer and freeze until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.