Strawberry and Beer Sorbet
Want to make a pink treat for Valentine’s Day that isn’t just chocolatey or sugar-y and sweet with pink frosting? Then make this Strawberry and Beer Sorbet. Sure, it’s pink, but it tastes anything but girly.
Since there are very few ingredients in this sorbet, you’re actually going to taste the beer, so choose something that you like. Preferably with a distinct flavor. I chose to use some Sam Adams Winter Lager that we had in the back of the fridge. It has a solid dark bock flavor with a hint of spiciness.
Hubby and I were both surprised at how much we liked this sorbet. The combination of the beer flavor with the fresh strawberries and the sensation of eating sorbet is like nothing I’ve had before. This sorbet is perfect for Valentine’s Day, the Superbowl, or any other day of the year.
I can’t wait to try this recipe with a variety of beer and fruit combinations. I love wheat beers and wheat beers tend to pair well with fruits. So be ready to see more variations of this to come. By the way, can you guys believe it is February already!?!
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Strawberry and Beer Sorbet
This sorbet has a unique flavor to it since you can really taste the beer. Use your favorite beer!
Ingredients:
4 cups fresh strawberries, hulled and chopped
1 cup sugar
16 oz beer of your choice
Directions:
In a sauce pan over medium high heat, add the strawberries and the sugar. With a potato masher, mash and stir the strawberries until well macerated and combined with the sugar. Allow the mixture to come to a boil, stirring and mashing until all the strawberries have broken down, about 10 minutes. Remove from heat and allow to cool. Place the strawberry mixture in the fridge until completely cool, at least 2 hours.
Remove strawberry mixture from fridge and stir in beer. Process in ice cream makes following manufacturers' instructions for 30-40 minutes until firm. Place in a freezer safe container and chill until ready to serve.
Recipe from The Beeroness
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I love blueberries in pancakes and waffles. They’ve gotta be good in cinnamon rolls too!
Yum! I have always wanted to make my own cinnamon rolls but have always been a tad nervous about he process!!! These look amazing with the blueberries!!
P.S. I found your blog today when you posted that you were from Boston on Tina’s blog! I am from just outside of Boston too!
these look amazing. I love cinnamon rolls, and this combo sounds great!
Can you tell me how to make the frosting?
I love the blueberry, I tried swapping them with raspberries and they were just as good if not better. Love the base recipe.
I made these today cheating with crescent roll dough. They were amazing!
Da bomb! Brilliant, as well as yummy:)
Thank you! I will make an impression at brunch tomorrow..lol
Made these for Easter breakfast (blueberry cinnamon rolls, hardboiled eggs, and thick sliced ham slices). What a delicious treat! I don’t know if I’ll ever go back “regular” cinnamon rolls again! I cut the recipe in half. Perfect amount for my husband, myself, and 3 teenaged boys. Honestly, I can’t say enough about this recipe. These rolls are worth every minute spent making them. To avoid having to get up so early, I saved the second rise for the morning. After slicing the rolls and placing them in the greased pan, I covered them tightly with plastic wrap and placed them in the fridge overnight. I took them out of the fridge and let them set at room temperature to rise for about an hour before placing them in the oven. They were perfect! Thanks so much!
beantownbaker — April 27th, 2014 @ 2:50 pm
So glad you enjoyed them!! I’ve done the second rise the next morning as well.
Forgot to mention that a step was left out of the recipe: it never tells you to sprinkle the rolled out dough with sugar and cinnamon mixture (& 2 T flour?).
beantownbaker — April 27th, 2014 @ 3:01 pm
Thanks for pointing this out. I updated the recipe to reflect this.
Hi there – I was wondering if this dough would be okay to freeze? I’m a novice when it comes to anything baking related!
beantownbaker — September 2nd, 2014 @ 7:14 pm
I have blogged about freezing cinnamon rolls here: http://www.beantownbaker.com/2011/01/pumpkin-cinnamon-rolls.html I like to par-bake them, then freeze them, then finish baking them when you want them.
I found that the cinnamon was over powering. I will add 3 tsp next time 4 Tablespoons was way to much.
Is there any kneading involved???