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. 
Looks delicious! Goat cheese & fig is a timeless flavor combination :).
Everything about these cute little bites looks amazing. I’m dreaming about all the wonderful flavors as I type right now.
Wandered over here from the Indecisive Baker blog and love it. Looking forward to reading more of your blog posts.
I love everything about this recipe!
I love ANYTHING with caramelized onion! And I’m so excited to cook with figs 🙂 These look awesome!
Sues
Figs, goat cheese and caramelized onions? Three of my favorite ingredients!
So you lost your fresh fig virginity! See, that wasn’t so bad! jk 🙂 I hope fresh fig season doesn’t fly by too quickly, I have some ideas I’d like to get to before they go away!
These look both beautiful and delicious! A great appetizer recipe to impress guests.
Beautiful combo of ingredients. I love this kind of snack!
As soon as I saw goat cheese I knew I would love these! Yum!
sounds like a nice combination of flavors
I just found all these goat cheese recipes and fainted.
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I made this for a party this past weekend and it was a huge hit! Although, I did notice the fig flavor was almost non-existent. I couldn’t find black mission figs in the markets, so I used green. I think green figs are much more bland than black mission figs, so I wouldn’t recommend making this dish unless you can find black figs.