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Boozy Blueberry Plum Sorbet

Sour beer contrasts nicely against the sweet, jammy fruit in this sorbet. I especially like varieties that are brewed with a little salt. I used Anderson Valley Brewing Company's [i]The Kimmie, The Yink, and The Holy Gose[/i]; Evil Twin Brewing's [i]Sour Bikini[/i] would also work well. If you need guidance, ask your local beer distributor for a non-fruity sour beer with 3-4% alcohol. [br] If you don't like beer, reisling also works well in this recipe.
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 4
Author Lauren Keating


  • 1 pound fresh plums about 3, pits removed
  • 1 cup blueberries
  • ¾ cup sugar
  • cup honey
  • ¾ cup sour beer chilled


  • In a blender, process the plums and the blueberries until they form a smooth puree. Strain to remove any pieces of skin, if desired (you can skip this step if you use a high-speed blender).
  • Pour the fruit puree into a saucepan; add the sugar and honey. Cook over medium heat 3-4 minutes, or until the sugar dissolves. Refrigerate until thoroughly chilled. Stir in the beer.
  • Freeze in an ice cream maker until the sorbet is thick and icy – about 20 minutes. Transfer to a freezer-safe container and place in the coldest part of your freezer. Freeze several hours or until firm.
  • If you don't have a ice cream machine, move the sorbet to the freezer immediately after adding the beer. Stir every 30 minutes, or until frozen.