Lambic Beer Sorbetto

  • Recipe TypeDessert
  • Prep Time1hour
  • Yield1 pint

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 Simple Syrup 1 cup water
  • 1 cup sugar


  1. Lambic Beer Sorbetto
  2. 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.
  3. Whisk the chilled simple syrup into the raspberry puree. Put mixture in fridge to chill.
  4. Pour the lambic 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.
  5. Gently whisk the beer into the raspberry mixture. Process in an ice cream maker according to manufacturer’s instructions.
  6. Simple Syrup
  7. 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.