Sour Beer Sorbet

Sour Beer Sorbet
After 10 years of marriage and many frozen treats, one of my favorite wedding gifts had to be replaced. The freezer bowl from our ice cream maker sprung a leak leaving an electric blue puddle of mystery liquid on the bottom shelf. With a batch of sour beer sorbet chilling in the fridge, patiently waiting to be churned, I went online to find a new one ASAP.

Before the new freezer bowl arrived, I snuck a few spoonfuls of the fresh cherry and lambic beer mixture. I couldn’t help myself! As expected, the final sorbet was sweet, tart and smidge boozy. Served in a cone or dish, each bite of this grown-up dessert was begging for a summer day. You can make this sorbet with peaches, plums or any stone fruit.
Sour Beer Sorbet
Sour Beer Sorbet
Adapted from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer

1 pound fresh stone fruit (cherries, peaches, plums, apricots, etc.)
3/4 cup granulated sugar
1/3 cup light corn syrup
3/4 cup lambic beer, chilled

If using peaches or apricots, peel them. Pit the fruit and puree in a blender or food processor.

In a large saucepan over medium high heat, bring the fruit puree, sugar and corn syrup to a simmer, stirring until the sugar has dissolved. Transfer the mixture to a bowl and chill in the refrigerator for at least 2 hours. Strain through a fine mesh sieve and stir in the beer. Chill completely in the refrigerator.

Churn in an ice cream maker following the manufacturer’s instructions. Freeze until firm before serving, at least 4 hours.


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