It is officially ice cream season in the Midwest and I have been churning a batch (or two!) a week since summer started. One of the most wonderful discoveries is this recipe for Framboise Lambic Beer Sorbetto that comes courtesy of the Ciao Bella cookbook. I’m not a huge fan of sweet beers and so framboise lambic never had much appeal to me as a drink, but in the context of dessert it is another thing entirely. This sorbet is packed full of bright tasting raspberries and the beer gives it a complicated finish that is really satisfying.
I’ve been enjoying Ciao Bella for years and was happy when their ice creams became available nationwide. They used to make a mango habanero ice cream that knocked my socks off. The book is a good reference for both basic ice cream recipes and some unique flavor combinations. It will help make this a very good summer.
More information on Framboise Lambic HERE!
Framboise Lambic Beer Sorbetto (adapted from the The Ciao Bella Book of Gelato and Sorbetto by F.W. Pearce and Danilo Zecchin)
- 6 cups fresh raspberries
- 1 teaspoon lemon juice
- Simple Syrup (see below)
- 1 cup Framboise Lambic
Place the raspberries and lemon juice in a food processor and puree until smooth, then pour through a fine-mesh strainer into a bowl, pressing on the solids to extract the raspberry puree. Discard the seeds.
Whisk the chilled simple syrup into the raspberry puree. Put mixture in fridge to chill.
Pour the beer into a medium saucepan and place over medium heat. Bring to a boil, reduce the heat slightly, and boil for 1 minute. Watch the pan carefully so it doesn’t boil over. Remove from the heat and let cool.
Gently whisk the beer into the raspberry mixture. Process in an ice cream maker according to manufacturer’s instructions.
- 1 cup water
- 1 cup sugar
In a medium saucepan, combine the water and sugar. Place over medium heat and bring to a boil, whiskingoften to dissolve sugar. Reduce the heat to medium and-low and simmer for 4 minutes, while continuing to whisk until all of the sugar is dissolved. Remove from the heat and let cool, then transfer to a container, cover, and refrigerate until cold, at least 1 hour.