I’ve heard great things about Jeni’s sour beer sorbets, but I never thought I’d make it myself if only because I didn’t ever think I would come into possession of any lambic beer. But then my roommate decided to break out her growler of Night Shift Brewing’s Art #5, which happens to be an “experimental Berliner Weisse style sour ale aged on fresh raspberries [with] mint leaves added.” After one sip I realized it would be perfect for a sorbet!
For the fruit I used a couple of pluots from a recent Boston Organics delivery, but you can use any stone fruit: peaches, apricots, cherries, etc.
Pluot Lambic Sorbet (adapted from Jeni’s Splendid Ice Creams at Home)
makes a generous quart
1 pound pluots
3/4 cup sugar
1/3 cup light corn syrup
3/4 cup lambic beer, chilled
Remove the stones from the pluots and puree in a food processor or blender 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. 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.
I was really surprised at how much I liked this sorbet considering I’m not a big fan of beer. The sweetness and sourness were perfectly balanced, and there was a nice malty finish to each bite. Oh Jeni, once again you have made a believer out of me.