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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Three Years Ago: Spinach and Artichoke Dip
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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. 
Wow, these look great! Kudos for your success at another baking first!
Your cheesecake pops looked clean-cut. Perfect cubes and they really look good in cubes! Nicely coated!! Unlike mine, lol.
The squares look great.
bakingdelights.com
Mine had footprints.. and finger prints from the pint sized assistant!
Wow, your shapes are so clean and perfect. Very nice job!
Everything looks so perfect. Great job
Well done in getting them dairy-free. I don’t have access to Tofutti in the UK and have had to go for the whole-dairy version, which I have to take a lactaid just to look at. Yours are lov-er-ly looking.
Perfect geometrics! Nice job–and glad you enjoyed them with the extra, dairy-free challenges.
I love how perfectly cut those are – well done!
My first batch of pops I coated by microwaving the chocolate, I think I am going to try it over the water like you did, to try to get a more consistent coating this time – they’re just in the freezer now…
These turned out beautifully..they are such clean lines! Very nice!
Carrie
your pops look so perfect! i wish my cheesecake had been that firm! congrats on adapting the recipe to suit your needs 🙂
Aw, bummer about the lactose intolerance (I too have lactose issues normally). I’m so glad you could figure a way around it and isn’t the new DB site awesome?! 🙂 Your pops turned out beautifully! Great job.
Wow! Did you cut your squares with a knife or dental floss? They are really pretty and precise looking! I’m glad the soymilk/margarine substitute worked for you.
Awesome. I love your squares!
I really love the square pops, they are so elegant. Thanks for the tips on dairy-free pops!
Maggie, I used a knife to cut my shapes.
Great job! I did squares too.
Congratulations on your lactose-free pops. I love their cute little square shape!
Your pops are adorable! I was so happy to see a dairy free version. My little nephews are on a dairy free diet. This is a perfect treat for them. Thanks!
Great looking pops and a nice adapation of the recipe.
Ooo I love the squares and triangles. Very cute. Congratulations on completing the challenge and being able to adapt it to something you can enjoy!
I love the square pops! I’m also lactose intolerant, but I admit to loving dairy too much to give it up. Lactaid is my friend!
Your squares are absolutely perfect!! Great job on this challenge – especially with adapting it so that you could enjoy it!
Love your geometric cheesecake pop shapes. I wish my cheesecake had been firm enough to try that approach. I may try tofutti next time…
Gorgeous cube pops! They remind me of those chocolate See’s suckers 🙂
woot!! Cute little square pops 😉 they look wonderful, and so perfect..soo very perfect lol
Your pops look wonderful!
Wow! Your pops look awesome. Does it taste like real cheesecake with your toffuti substitute.
perfect squares 🙂 I love them !
Great job ! congrats !
i know this post is old but i was wondering if you could share the orginal recipe that isnt dairy free? my email is vertigoxcured@gmail.com
They look and sound great! I will have to try these out.
Hi- just wanted to tell you I’ve been making these every year since you posted this. I never print the recipe and every fall I have to google it to find this specific one- we all love it! My kids (13, 11 and 5) ask for these the first time we say the word pumpkin in August. So thank you!