After visiting my good friends Carol and Aubrey at Dolce Spazio Gelato in Los Gatos, now I wanted some cold treat like gelato or sorbet….Thanks ladies…
Well I had this bottle of Framboise Lambic Beer in my fridge for 2 weeks and after seeing a recipe online with limoncello sorbet, i was like “HEY”….. I’m not a huge fan of sweet beers and so framboise lambic never had much appeal to me as a drink, but in the context of dessert it is another thing entirely. This sorbet is packed full of bright tasting raspberries and the beer gives it a complicated finish that is really satisfying.
More information on Framboise Lambic HERE!
Framboise Lambic Beer Sorbetto
- 6 cups fresh raspberries
- 1 teaspoon lemon juice
- Simple Syrup (see below)
- 1 cup Framboise Lambic
Place the raspberries and lemon juice in a food processor and puree until smooth, then pour through a fine-mesh strainer into a bowl, pressing on the solids to extract the raspberry puree. Discard the seeds.
Whisk the chilled simple syrup into the raspberry puree. Put mixture in fridge to chill.
Pour the beer into a medium saucepan and place over medium heat. Bring to a boil, reduce the heat slightly, and boil for 1 minute. Watch the pan carefully so it doesn’t boil over. Remove from the heat and let cool.
Gently whisk the beer into the raspberry mixture. Process in an ice cream maker according to manufacturer’s instructions.
- 1 cup water
- 1 cup sugar
In a medium saucepan, combine the water and sugar. Place over medium heat and bring to a boil, whiskingoften to dissolve sugar. Reduce the heat to medium and-low and simmer for 4 minutes, while continuing to whisk until all of the sugar is dissolved. Remove from the heat and let cool, then transfer to a container, cover, and refrigerate until cold, at least 1 hour.