Blueberry Beer Sorbet
Hubby and I enjoy beer. A lot. As we’ve grown up, our tastes have evolved to appreciate quality beer, not the crap we drank in college. Moving to Ohio, we were concerned that we wouldn’t be able to satisfy our beer-snobbery the way we could in the East Coast. Lucky for us, Cincinnati has a strong beer heritage, and the craft beer scene here is growing day by day.
One of our local breweries is called Rivertown. Hubby and I have been enjoying tasting their beers, which we can buy at our local grocery store. I picked up one of their variety packs a while ago and it had a blueberry variety in it. Now Hubby and I both really dislike blueberry beer. It’s pretty big in Boston because of Wachusett Blueberry beer.
So the blueberry beers always just sit in the back of our fridge. Waiting for someone to come over who like blueberry beer, or until it’s the last beer in the fridge and one of us gets desperate enough to drink it. When our latest CSA box came with two pints of super ripe blueberries, I had a spark of a memory of this Strawberry Beer Sorbet. I decided to put our blueberry beer to some use by mixing it with fresh blueberries to whip up this sorbet.
And I’ll tell you what, if blueberry beers tasted like this sorbet, I’d be a HUGE fan of blueberry beer. There’s a strong sweet blueberry flavor with just a hint of beer in it. Hubby and I couldn’t stop steeling little tastes of this sorbet. I was excited to make a variation on a recipe that I’ve made before. I definitely want to try more fruit and beer combinations in the future.
I have been churning my sorbet recipes for a bit longer than the recipe says. I feel like it gives the sorbet a soft airy texture and the sorbet is less likely to get super icy.
Two Years Ago: Nectarine Blueberry Cobbler
Three Years Ago: Salmon Burgers and Chicken Parmesan Burgers
Four Years Ago: Chocolate Cupcakes with Chocolate Ganache and Cinnamon Roll Cupcakes with Cream Cheese Frosting
Five Years Ago: Salmon, Goat Cheese, and Spinach wrapped in Phyllo
Blueberry Beer Sorbet
Ingredients:
4 cups fresh blueberries
1 cup sugar
16 oz beer of your choice
Directions:
In a sauce pan over medium high heat, add the blueberries and the sugar. With a potato masher, mash and stir the blueberries until well macerated and combined with the sugar. Allow the mixture to come to a boil, stirring and mashing until all the blueberries have broken down, about 10 minutes. Remove from heat and allow to cool. Place the blueberry mixture in the fridge until completely cool, at least 2 hours.
Remove blueberry 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 adapted 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. 
This looks so homey and delicious!
RDQ: where should I add the cranberries? did you substitute them for the raisins? can i use fresh cranberries?
Sorry – I updated the recipe to reflect that I used dried cranberries in place of the raisins.
Looks just delicious! I’m crazy lately about cranberries too. Talk about a versatile fruit! I just used them this evening to make a cranberry-apple conserve that served as the sauce for almond-crusted pork tenderloin. It was a big hit.
I also wonder if you can use fresh cranberries since they are in season!
You could definitely make this with fresh cranberries if you wanted.
How long did you bake this if you halved it in a 8 by 8 pan? So excited to try it 🙂
I think I started checking it at 30 minutes and left it in for about 45 based on the color of the top layer.
I’ve seen this recipe around before but it never fails to look so delicious! Gorgeous flavours 🙂
Me again. It is DELICIOUS! I halved the recipe and used 1 cup of fresh cranberries, though I think I could have used more.
Thanks so much!
Glad to hear it Lisa! I will definitely have to try this with fresh cranberries next time I make it.