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.
Servings 4
Ingredients
- 1 pound fresh plums about 3, pits removed
- 1 cup blueberries
- ¾ cup sugar
- ⅓ cup honey
- ¾ cup sour beer chilled
Instructions
- 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.