Raspberry Beer Sorbet
Denise Landis is the founder & CEO of The Cook's Cook.
- Servings Serves 4
Ingredients
- 100 grams/½ cup sugar
- 177 ml/¾ cup Lindemans Framboise Lambic beer
- 1 pint fresh raspberries
- Fresh mint sprigs, for garnish
Preparation
1. In a small saucepan, combine the sugar with ½ cup water. Place over low heat until the sugar dissolves, then remove from heat and allow to cool.
2. Puree the raspberries in a blender or food processor. Place in a fine-meshed strainer set over a medium bowl, and stir with a rubber spatula, forcing the puree through. Add the cooled sugar mixture and beer to the raspberry puree, and mix well.
3. Freeze the sorbet in an ice cream maker, according to manufacturer’s directions. Transfer to an airtight container and place in freezer until solid, at least 3 hours. To serve, place small scoops of sorbet in bowls, and garnish each bowl with a sprig of mint.
Denise Landis
Denise Landis had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester and editor for over 25 years, is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New York Chapter of Les Dames d’ Escoffier.
Read more from Denise Landis
