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  • This is part of the Ice Cream Class.

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{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-06-20T16:08:03Z","creator":null,"currently_editing_user":null,"description":"Anyone who\u2019s been to a cocktail bar in the past ten years knows that bitters are as integral to drinking as booze itself. But bitters, a potent concoction of herbs, roots, and spices, have long been overlooked as a flavor agent in American kitchens. The world\u2019s most ubiquitous bitters is Angostura. First crafted in 1824 by the surgeon general of Simon Bolivar\u2019s Venezuelan army, bitters were marketed as remedy for upset stomach and hiccups. Today, the closely guarded recipe is produced on the island nation of Trinidad and Tobago, where cooks add it by the spoonful to stews and marinades. \n\nWe think bitters plays equally well with sweet recipes as it does with savory ones. Though it might sound counterintuitive, this strawberry sorbet proves that opposite flavors can be surprisingly complementary\u2014and refreshing. Here, the berries\u2019 natural sugars soften the bitterness to reveal Angostura\u2019s distinct herbal quality. An even more interesting effect comes from bitters being almost 45% alcohol by volume. Though we add only a small amount, the ethanol presence is enough to lower the freezing point of the sorbet. This means you have less ice and more unfrozen syrup at freezer temperature and a softer, easier-to-scoop sorbet. Finally, there is the fun science that ethanol evaporates much more quickly than water. 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