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.
Simple Syrup
- 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.
Julie says:
July 1st, 2010 at 1:42 pm
I am going to make this next weekend!
The Blue-Eyed Bakers says:
July 1st, 2010 at 2:21 pm
So we’re combining raspberry beer and ice cream like frozen deliciousness?! Er, can we have some?!
Josh says:
July 1st, 2010 at 2:38 pm
Shut your mouth! This looks amazing.
Jinny says:
July 1st, 2010 at 3:28 pm
This is so awesome. I’m not much of a drinker and can be allergic to alcohol at times, but this is my favorite beer.
Katie @ Haute Apple Pie says:
July 1st, 2010 at 4:13 pm
YUM. I heart any dessert that involves beer.
Jenni says:
July 1st, 2010 at 4:50 pm
Gorgeous! I can almost taste it. Actually, I wish I were tasting it!
SMITH BITES says:
July 1st, 2010 at 5:54 pm
I’ve had this beer but would never think to use it as a base for sorbetto – I can only imagine the raspberry hit I’ll get with this combo. Another great recipe!
heather @ chiknpastry says:
July 1st, 2010 at 6:14 pm
i bet that is so awesome-tasting! also, i need to find those ice cream containers you’re using – my containers are always too big for the recipe yield and then the top gets frosty which makes me sad…
The Purple Foodie says:
July 1st, 2010 at 8:34 pm
Framboise beer? Very interesting. And that colour of the sorbetto is just so romantic.
Pam Wheelock says:
July 2nd, 2010 at 10:22 am
Yummy! Blueberries are in right now and I happen to have a blackberry ale (USA) so I will modify the recipe– blue isn’t quite as great as rose blushed sorbet but might be pretty with whipped cream! Thank you!
thedabble says:
July 2nd, 2010 at 12:27 pm
Lambic beer + sorbet= my next chilled treat
kickpleat says:
July 2nd, 2010 at 12:48 pm
Oooh, I think I’ll try this with sour cherries and a kriek! I’m not a fan of fruity beers either so I’m glad that they can be put to good use.
Dawn (KitchenTravels) says:
July 2nd, 2010 at 3:57 pm
Hmmm… beer sorbet? Really? You’ve thrown me a bit with this one, I admit. Does Framboise Lambic taste like a fruit-infused beer, or is it more like a sparkling cider?
Amy says:
July 2nd, 2010 at 8:08 pm
I only understood one of the four words in that headline.
Mmmm…BEER.
chika says:
July 2nd, 2010 at 10:53 pm
oh *i* am a huge fan of lambic fruits beers (esp. raspberry, peach, and apple!) but never really thought of making dessert out of them. these look amazing! fresh (or frozen) raspberries are quite expensive where i am, but hoping to give this a try when i can. thanks for sharing!
leigh scibetta says:
July 3rd, 2010 at 4:35 am
Sounds great. Do you think it will work with frozen raspberries?
Nishta says:
July 5th, 2010 at 7:05 pm
yes, yes, yes please! raspberry sorbet is my favorite, and though raspberry lambic is usually to sweet for me (I do enjoy the peach), I can see how it would add the right edge of flavor here…I will be making this one!
peabody says:
July 5th, 2010 at 10:43 pm
This is a new level of awesome! Way to use beer and sweets.
Danielle says:
July 6th, 2010 at 3:18 pm
this looks so delicious – great combination of flavors. beautiful photos too! passed along the recipe: http://mstreetballers.blogspot.com/2010/07/sweet-break-from-heat.html
juliebuddy says:
July 6th, 2010 at 6:24 pm
idk if i missed it, how much does this recipe make? 1 QT?
Tim says:
July 6th, 2010 at 7:14 pm
hey Jules, I think I got jut over a quart. It will vary a little depending on how much you get out of the raspberries. Enjoy!
MaryMaryqwite contrary says:
July 26th, 2014 at 10:23 pm
I just made this….heavenly good!!