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. 
These are such an elegant treat especially for guests. I like using a cream cheese filling for them!
Yep, that’s how I’ve always seen it, with cream cheese filling. It’s definitely a great way to use up leftover frosting though. I’m sure any cream-cheese based frosting would be delicious.
I love the idea of an inside-out chocolate covered strawberry! I will definitely be trying this!
So pretty. I wonder if nutella would work too.
Michelle
http://oneordinaryday.wordpress.com/
These are so great! I love the idea (and the party theme is inspired). I posted a link for my edible crafts column to your blog at ediblecrafts.craftgossip.com. Hope to bring you a few more clicks! Thanks for sharing, Meaghan
Love it! I’m impressed by those that can keep “leftover” frosting around the kitchen – it’s usually eaten up by my housemates before any can be put away.
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hey jen,
i’m thinking of making these for dad’s fourth of july party, along with the strawberry and blueberry cupcakes and of course the layered cookie cake we made last year. i’ll let you know what everyone thinks of them!
-lindsey