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. 
Loving the look of this recipe. Is it tart enough so that I could can it using using the water bath method, or do you think I should employ pressure? I’m about to come into a dozen pints of blueberries, and I’m trying to be creative. 🙂
Ohmygodness! I made it and I’m in love! 🙂
Greetings from Poland!
beantownbaker — July 14th, 2013 @ 4:19 pm
So glad you enjoyed this! Glad to have a friend in Poland 🙂
I made your curd as part of my newest recipe (Eeyore’s Birthday Cake–angel food cake with blueberry curd filling), and I just wanted to say that it turned out fantastic! The curd was really easy to make and super delicious. 🙂
beantownbaker — September 2nd, 2014 @ 7:16 pm
So glad you enjoyed this curd recipe!
how much would I need to fill a 3 layer cake.. its for my wedding and I am looking for an easy recipe.
beantownbaker — September 2nd, 2014 @ 7:18 pm
Hope this worked well for you. I used one batch for a triple layer cake.
I was thinking about making this for a shower cake do you know if it would blueberry curd freezes well?
So I’m not sure what I did wrong, but I just made this recipe and it seems something went awry. It didn’t come out very purple, more like a bluish gray, and it doesn’t really taste like blueberries. I used 1 cup of frozen blueberries. Did I use the wrong kind of blueberries maybe?
Hello is it possible to can this recipe?