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Sour Beer Sorbet
[Photograph: Stacy Newgent]
If you're a fan of lambic, gueze, or any other fruity wild fermented ales, this Sour Beer Sorbet is a dream come true. It's sweet meets sour with just a whiff of yeastiness.
Reprinted with permission from Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer. Copyright © 2011. Published by Artisan Books. Available wherever books are sold. All rights reserved.
Sour Beer Sorbet
About This Recipe
| Yield: | 1 quart |
| Active time: | 30 minutes |
| Total time: | 2 hours 30 minutes |
| Special equipment: | ice cream maker |
| This recipe appears in: | Bake the Book: Sour Beer Sorbet |
Ingredients
- 1 pound fresh stone fruit (cherries, peaches, plums, apricots, etc.)
- 3/4 cup sugar
- 1/3 cup light corn syrup
- 3/4 cup lambic beer, chilled
Procedures
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1
Peel peaches or apricots, if using. Remove the stones from the fruit and puree in a food processor until smooth.
-
2
Combine the pureed fruit, sugar, and corn syrup in a 3-quart saucepan and bring to a simmer, stirring to dissolve the sugar. Remove from the heat immediately and put in the refrigerator to chill for at least 2 hours.
-
3
Strain through a sieve into a bowl, if desired. Add the beer and chill thoroughly.
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4
Pour the sorbet base into the frozen canister and spin just until it is the consistency of very softly whipped cream.
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5
Pack the sorbet into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
