Sour beer and snow

1

Preparation: Precious nucleus peeling, denuclei for potential use such as peaches or apricots, and pulverizing the meat into a smooth slide。

2

Production: The fruit mud, sugar and corn syrup are placed in a soup pan of about 3 liters, which is to heat up to a boiling state (a small bubble starts to rise at the edge of the pot) and is then mixed with the sugar soluble from time to time, and then placed in a freezer for at least 2 hours。

3

Refrigeration: If it is felt necessary to sift the mixture, then add beer after sift and completely cool the mixture。

4

Refrigeration: pouring ice cream into the freezer ' s cooling drum and mixing it to a very soft cream density. The snowbacht is loaded into a fresh box, covered directly on the surface with a baking paper and covered with a seal. The coldest position in the freezer room is frozen for at least four hours and is accessible when hard。

Chebas needs a lot of sugar to keep it soft when it freezes, so it's easy to be too sweet, but if you add a good-quality, thick beer, the bitter taste in beer flowers is moderate and sweet, thus balancing the taste. And the natural sugar content of alcohol means you don't have to add so many sugars like the normal snowball