Lambic Beer SorbettoBy Lottie + Doof
- Meal: Dessert
- Seasonality: Spring
- Difficulty: Easy
- Serves: 1 pint
- Time: 1hour and suggested time in your ice cream maker
- Beer Style: Lambic and Gueuze
Tim from Lottie + Doof brings us a delectable recipe for Lambic Beer Sorbetto, which he adapted from the The Ciao Bella Book of Gelato and Sorbetto by F.W. Pearce and Danilo Zecchin. Enjoy!
Lambic Beer Sorbetto
6 cups fresh raspberries
1 teaspoon lemon juice
Simple Syrup (see below)
1 cup Lambic beer
1 cup water
1 cup sugar
Lambic Beer Sorbetto
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.
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.
Tim started Lottie + Doof as an outlet for what has become an increasingly serious obsession with cooking, hosting and the politics of food. His interest in these topics really expanded during his two years at Northwestern University while pursuing an MFA in Art Theory and Practice. Tim began thinking about the role the domestic space plays in politics and the formation of opinion—the domestic space as a potentially radical or dangerous space. He also realized that he likes a good dinner party better than art! Join Tim for more great recipes and features on food in his home, Chicago, and his other favorite cities.