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!?!
One Year Ago: How to Roast Garlic and Roasted Garlic Hummus
Two Years Ago: Peppermint Patty Cupcakes
Three Years Ago: Spinach and Artichoke Dip
Four Years Ago: Pork Chops with Blue Cheese Gravy
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 think I use my apple corer once a month but the time it saves me is so worth storing it!
The pie looks beyond delicious. I haven’t been feeling apple desserts this year but this is one I could get into.
I am making Thanksgiving dinner for the first time this year and I think this pie is definitely going to make it to my table!
This pie would def be great for Thanksgiving dinner Sarah!
This pie looks incredible! My husband loves apple pie and I am planning on making this for him!
Um seriously-this looks ridiculous! I always think that my moms apple pie is the best but…
I’m not a huge fan of apple pie (I make it for a certain someone I live with), but an apple pie with a crisp-like topping and spiced filling is one I could definitely get behind.
And I seriously want one of theose peeler/corer/slicer things. Every year I go to Freeport and inevitably someone in LL Bean is demo-ing one.
Now that’s a delicious apple pie!I saw your blog from the foodie blog roll and I like what you have here.if you won’t mind I’d love to guide Foodista readers to this post.Just add the foodista widget at the end of this post and it’s all set, Thanks!
Looks delcious! I love my apple peeler/corer/slicer machine. I use it for crisps, apple cakes, applesauce, etc. My husband packs my lunch too…it is nice to be spoiled!
We LOVE apple desserts in our house…I’ve bookmarked this delicious looking pie and will try it soon! : )
Beautiful treat. Look so yummy.
Ok it’s been decided….I’m making this for Thanksgiving! Amazing!!!
What an awesome twist on apple pie! It looks stellar Jen. Bravo!