Base for sorbets to liquor

Prepare a syrup, stirring to cool, in a small saucepan, 300 g of sugar with the liquor.

Put on the fire, very low flame, and let thicken stirring constantly (if measured, syrup with the appropriate meter, shall score 36 degrees of density).

Then remove from heat and let cool.

Meanwhile, in another small saucepan, Beat egg yolks with remaining sugar; season the mixture with a pinch of salt and bring it slowly to the boiling point.

As soon as going back to boil, remove from heat and mix vigorously until it has cooled.

At this point, carefully, a little at a time, the cold syrup, stirring constantly.

Put now the mixture to freeze in the freezer, in a container of plastic or metal (not glass because it might break), for the time necessary to make it firm.