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.
Read more: Bake the Book: Sour Beer Sorbet
- Yield:1 quart
- Active time: 30 minutes
- Total time:2 hours 30 minutes
- 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
Peel peaches or apricots, if using. Remove the stones from the fruit and puree in a food processor until smooth.
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.
Strain through a sieve into a bowl, if desired. Add the beer and chill thoroughly.
Pour the sorbet base into the frozen canister and spin just until it is the consistency of very softly whipped cream.
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.